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Tasty Tuesday: Slow Cooker Green Chili Chicken

Ahhh summer. The hot sun, hot sidewalk, hot steamy grass, my back sticking to the leather of my car, shorts and t-shirts, piles of swimsuits on my laundry room floor, trips to the beach, I LOVE IT ALL. Truly, I even savor that first moment I slip into my stifling car. After that it's just suffocating, but that first moment - mmmmm.

I also love easy, forget about it meals in the summer. This is where your slow cooker (Crock-pot) comes in. You can use your slow cooker for everything, from appetizers to main dishes to desserts! Now, I understand you may be confused. "Slow cooker in the summer? Shouldn't I be grilling?" These are two valid questions and my response is simple. Yes - slow cooker in the summer. No - you don't have to always grill in the summer. Let me convince you...

  • Your slow cooker produces little to no heat in your home.
  • Dinner is ready as soon as you sit down, with very little extra preparation.
  • Food from your slow cooker is delicious, effortless, and cheap.
  • Clean-up is easy! You could even eat on paper plates to make it easier!
  • After a long day at the pool, who doesn't love coming home to a fantastic smelling home?!
  • Sometimes standing outside in 105 degrees, in the sun, at a 400 degree grill isn't fun.

I hope you are convinced! Especially because I have a really great recipe I want you to try. It's delicious and made from things you probably already have in your pantry.


Slow Cooker Green Chili Chicken
by Amy Dotson: serves 4 (approx)


  • 3 boneless, skinless chicken breasts
  • 3 small cans chopped green chilies OR 1 jar (16 oz) Salsa Verde
  • 1 medium onion, chopped fine
  • 1 Tbs. ground cumin
  • 1/4 tsp ground black pepper


Place all of the ingredients into the slow cooker. Cook on low for 6-8 hours, or until the chicken shreds easily with a fork. Use two forks to shred.

Serve over rice with Monterrey Jack cheese, chopped cilantro, sour cream and sliced avocado.You could even serve this with your summer tomatoes from the garden.

Make a meal out of this yummy chicken by slicing up some watermelon to be served along side. Simple and easy!

You could also double or triple this recipe and freeze the leftovers. These leftovers make great quesadillas, enchiladas, white bean chili, tacos, etc. You're limited only by your imagination!

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Amy is a 30-something SAHM of a beautiful, precocious preschooler and wife to a hunky graphic designer and semi-pro football player. She is also the chief cook and bottle washer at I Wish I Was in Dixie. Visitors always welcome!

 
Enjoy shopping for quality baby clothing at TradeTang.com

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