Mexican style chicken breasts with cheese and jalapeno peppers.
Cook Time: 7 hours
Total Time: 7 hours
Ingredients:
- 2 tablespoons vegetable oil
- 3 to 4 boneless chicken breast halves, without skin, cut into 1-inch pieces
- 1/2 cup chopped onion
- 1 green bell pepper (or use a red bell pepper)
- 1 to 2 small jalapeno peppers, finely chopped
- 3 cloves garlic, minced
- 1 can (4 ounces) mild chile peppers, chopped
- 1 can (14 1/2 ounce) Mexican style diced tomatoes
- 1 teaspoon dried leaf oregano
- 1/4 teaspoon ground cumin
- shredded Mexican blend cheese
- salsa
Preparation:
Heat oil in a large skillet. Brown chicken breasts. Remove and drain. Sauté onion, green bell pepper, garlic and jalapeno pepper in the same skillet until just tender. Add mild chile peppers, tomatoes, oregano, and cumin to crockpot; stir to combine. Cover and cook on LOW 6 to 8 hours (HIGH 3 to 4 hours).
Serve with warm flour tortillas, shredded cheese, and salsa, along with your favorite condiments. Serves 4.
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Serve with warm flour tortillas, shredded cheese, and salsa, along with your favorite condiments. Serves 4.
More Recipes
Will's Chicken Chili
Easy Crockpot Chicken Santa Fe From Cindy
White Chili With Chicken
Southwestern Chicken Chili
Video: Tips for Cooking Chicken in a Crockpot
Index: Chicken Recipes for the Slow Cooker
