Friday, December 7, 2012

Shredded Chicken with Green Chili's

I have made this for a few years now and thought I had it on the blog.  I don't.

It's so easy and great for those days that you have a lot going on in your family.

This can be made the night before too and warmed up for an easy on-the-go dinner or lunch.

I had originally made it a few weeks ago to use in taco shells but I was too lazy to make and/or warm up the corn tortilla's.

Terrible, huh?

I get so tired around dinner time and especially on days that I am cooking for 6-8 hours that it's meals like this that I rely on once in a while.

On Sunday, I usually get all of the meat out of the freezer for the next 4-5 days.  Some things thaw faster in the fridge than others and those get used first.

It was these two chickens breast lucky day.

I threw them into the crock pot and then thought to myself, "now what?"  The next thing I saw was a can of diced green chili's and I immediately made this old stand by.

I love it because it is so versatile depending on how much time I have to prepare dinner and on how tired I am.

The meat can be used in taco's, on a salad, as a filling for enchilada's or by its self with all the fixings and a big bowl of Frito chips.

I like to eat mine with a scoop of sour cream, jack cheese and fresh avocado.

Recipe:  Shredded Chicken with Green Chili's

2 large chicken breast, thawed
1 (4oz) can of diced green chili's
1 teaspoon of salt
2 teaspoons of cumin
1 teaspoon of chili powder
1 tablespoon of minced garlic
1/2 a red onion, sliced
1 can of black beans, drained and rinsed (add towards the end)

Add the first 7 ingredients to the crock pot and cook on high for two hours.

Check chicken and shred.  If the chicken does not easily pull apart, then cook for another hour and check.

Add the can of black beans and stir.  If you add the black beans in the beginning they may not hold their shape.

Once chicken shreds easily your chicken is done.

Serve or save in the refrigerator for a later use.

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