This is a nice easy recipe and if you are like me and forget that you planned to make this - you can still throw it in the slow cooker afterschool, put it on high, and it will be done by supper! Gotta love that! The flavor is great! This comes from a cookbook called Cook Once, Eat Twice from BHG. I have never made the second recipe, but I'll give it to you in case you want to give it a try - it does sound yummy.
Kickin' Chicken Chili
2 pounds skinless, boneless chicken breast halves or thighs, cut into 1-in. pieces
2 teaspoons ground cumin
1/4 teaspoon salt
1 tablespoon olive oil
1 16-oz. jar green salsa
1 16-oz. bag frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)
1 15-oz. can cannellini beans (white kidney beans), rinsed and drained
1 14.5-oz. can diced tomatoes with onion and garlic
1. In large bowl toss chicken with cumin and salt to coat. In a large skillet cook chicken, half at a time, in hot oil over medium heat until lightly browned. Drain off fat. Place chicken in a 4 or 5 quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.
2. Cover and cook on low-heat setting for 4-5 hours or on high-heat setting for 2-2 1/2 hours. Reserve 3 cups of mixture; chill in airtight container for up to 3 days. (This part is only if you want to use extra to make the second recipe.)
3. Serve remaining chili. If desired, top with sour cream and cheese.
makes 4 servings (1 1/2 cups each) if you take out 3 cups
makes 6 servings if you don't take out 3 cups
305 cal., 5 g fat, 6 g fiber, 6 WW pts
It's really yummy! Now, if you reserve 3 cups of chili - you can make the second recipe the next day. Here it is:
Kickin' Chicken Taco Salad
Reserved Kickin' Chicken Chili
6 cups torn Romaine lettuce
1 large avocado, halved, seeded, peeled, and chopped
1 cup grape or cherry tomatoes, halved, if desired
1 cup chopped, peeled jicama
1 1/2 cups coarsely crushed lime-flavor or plain tortilla chips
1/2 cup dairy sour cream
1/4 cup snipped fresh cilantro
1. In medium saucepan heat reserved chili over medium-low heat until hot. In very large bowl combine lettuce, avocado, tomatoes, and jicama. Add heated chili; toss to combine. Divide among 4 large salad bowls. Sprinkle with chips.
2. In small bowl stir together sour cream and cilantro; spoon evenly onto salads.
385 cal., 19 g fat, 9 g fiber, 8 WW pts*
*You could reduce the points by using less avocado, baked tortilla chips, and light sour cream
I'm linking this to Crockpot Wednesday at Dining With Debbie - check it out for lots of crockpot recipes!