Chicken Chili Verde - From Salon.Com Forums
- 3 boneless, skinless chicken breasts
- 3 cups salsa verde -- divided use (Trader Joe's, if you
- have one near you. Anything from the Latin aisle in the supermarket should be fine. I like Goya and La Preferida too.)
- 1 4 oz can chopped anaheim peppers
- 1 14 oz can black beans, drained and rinsed
- 1 14 oz can white beans, drained and rinsed
- Hot cooked rice
- Put 2 cups of salsa verde in your Crock-Pot. Mix in the anaheim peppers.
- Place chicken breasts on top, and cook on high for 2-3 hours, or on low 4-6, until chicken is cooked. Then remove chicken to a plate and shred with two forks. Return chicken to Crock-Pot, adding beans and remaining cup of salsa. Cook on high about 30 minutes or until heated through, and serve over rice.
- If you prefer pork to chicken, this is really good made with boneless country style pork ribs instead of the chicken.
chicken breasts, salsa verde, near, anaheim peppers, black beans, white beans, rice, mix
Taken from www.epicurious.com/recipes/member/views/chicken-chili-verde-from-salon-com-forums-50005022 (may not work)