I recently acquired a new guilty pleasure; chips and salsa verde! So when I found this recipe recently and I couldn’t wait to give it a try. It was pretty similar to the Santa Fe Chicken recipe I have prepared many times in the past. While it was really good, I didn’t quite have the “verde” flavor that I was expecting…
No matter, it was still a great meal and super-simple to prep!
Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with a few chicken breasts and store-bought green salsa.
Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add your favorite salsa/hot sauce.
- 3-4 chicken breast – excess fat trimmed
- 1 large red bell pepper – chopped
- 1 large onion – chopped
- 6 cloves of garlic – chopped
- 1 tablespoon of chili powder
- 2 teaspoons of ground cumin
- 1/4 teaspoon of cayenne pepper , or to taste
- 1 – 16-ounce jar of green salsa, green enchilada sauce or taco sauce
- 1 – 15-ounce can of black, pinto or kidney beans – drained and rinsed
- Add the chicken breast to the crock pot
- Top with remaining ingredients.
- Cook on the low temperature setting for 4-6 hours.
- Serve with brown rice, avocado, etc…
Adapted from: http://www.eatingwell.com/recipes/beef_bean_chile_verde.html
Have You Tried This Recipe?
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