Wednesday, December 21, 2011

Green Chile Chicken!


2-1/2 to 3 lbs boneless, skinless chicken breast or boneless, skinless chicken thigh, cubed
8 oz store-bought or homemade tomatillo (green) salsa ( I used green chile enchilada sauce)
2 cloves garlic, smashed
1 tsp ground cumin
4-oz can roasted green chiles


Stir all ingredients together in a 3-quart slow cooker. Set the cooker to LOW for 6-8 hours. Taste, and adjust seasoning with salt and pepper.
If you would like a thicker sauce, remove chicken pieces and turn the slow cooker to HIGH. Cook for 30 minutes, or until the sauce has reduced to the desired consistency.
You can shred the chicken with two forks, or leave in chunks. Serve with black beans and rice, and salsa fresca, in or out of a burrito.
You can serve it as it is (in chances) or shred it with two first. Serve either on the side with rice and beans (Brown rice, and fat free refried beans, or reduced sodium black beans) or serve in a corn tortilla with lettuce, tomatoes, fat free cheese, salsa, and whatever else you'd like! 
I do not yet have the nutrition facts, but just look at this recipe! its very simple, and its going to be very low in calories if you have just the chicken. make sure you read label when making rice and beans, or using a corn tortilla.

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