This was so easy and yummy and amazeballs. Trufax.
One of my amazing coworkers sent me a slow cooker since I had a really small one that was really only good for dips and I’m so excited! We have an uneven cooktop and warped pots and pans (from when we first started dating) and it makes doing soups and such a pain. Since I work from home, I love the idea of ‘set it and forget it’ because that means I can actually focus on work and not have to get up every 30 minutes to stir and make sure stuff isn’t burning. So for that, thank you <redacted>! I LOVE it!
This is the second time I’ve used it and I think I’ve found one of my new favorite recipes. I love chili, but sometimes it’s a bit heavy and a bit too acidic for my liking, so I figured I’d try a chicken-based one! Boyfriend loved it. I loved it. It’s kinda the ish, and I’m super proud.
Recipe makes 6-8 servings!
You will need:
- 4-6 boneless, skinless chicken breasts, thawed
- 4 cups low-sodium chicken broth
- 3 cans of northern beans, drained
- 3 tbs fresh cilantro (I tore my pieces, get them oils gurl!)
- 1 can of rotel (tomato and cilantro blend)
- 1/2 bag frozen fajita veggies
- 3 tbs cumin
- 2 tbs chili powder
- 1/2 cup mild salsa (or spicy if you prefer!)
- 6 oz mild salsa verde
- shredded cheese
- sour cream
- tortilla chips
But, go ahead and throw all of the main ingredients into your slowcooker on high for 4-5 hours and then flip it to low for another hour or so after. Once the chicken was fully cooked, I started to shred the chicken and left it in there so it’d soak up flavour for the rest of the cooking phase.
Once it’s all done and you’re ready to eat, garnish that ish! The avocado and olives topped it off and made it even more amazing!
Add that cheese and let it melt and BAM