For today’s Finally Friday recipe I’m going to give my take off of this one. I found it a few years ago and make it at least one Sunday a month. It’s a family favorite and very easy. You can substitute many of the ingredients for whatever you might have on hand so don’t be nervous. I made this just 2 days ago…sorry, no picture.
2 chicken breasts (it all shreds up so whatever you have on hand is fine)
2-3 large bell peppers, seeded and chopped (I have used every color and they’re all delicious)
1 (7-ounce) can whole or diced green chiles (can be left out…won’t notice)
1/2 teaspoon basil
1 tablespoon dried minced onion, or 1 large yellow onion, diced finely
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup water
Serve over quinoa or rice.
Throw it all in the crockpot. Sometimes the chicken is frozen, sometimes not. If it’s frozen let it cook on high for 3-4 hours then on low for another hour or just low the whole time for about 6 hours. If it’s thawed then the total is about 4 hours. I stir every so often and when it all breaks apart then it’s done. Then I throw in an ounce or 2 of cream cheese, let it melt, and stir around. (The original recipe calls for sour cream but I think it covers up too much of the flavor.) Cook up some quinoa and serve.
Make it soon, and enjoy!