Tuesday, February 21, 2012

Nummy Mexicali Crockpot Chicken

I threw this together today with what was in the fridge!!

3 chicken breasts
1/2 cup medium salsa
3 ounces cream cheese
4 ounce can of green chiles
1 tsp cumin seeds
1/2 tsp dried cilantro
cayenne to preferred spiciness


cooked on low for 7 hours, shred sometime in the middle with a spoon (it'll fall apart)

added 1/2 tsp xanthum gum near to the end

served over:

100 grams riced cauliflower

we added:

shredded cheddar cheese
sour cream
sliced jalapenos
hot sauce

to our preferences :)

Grade: A-

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