Mexican Style Crock-Pot Chicken
◦2 lbs chicken breasts, whole, skinless, boneless, fat trimmed (sometimes I use chicken tenders)
◦4 medium to large onions, cut into chunks
◦2 tsp garlic, minced
◦2 each green, red and yellow bell peppers, sliced into strips
◦2 jalapeño peppers cut (for more mild flavor, remove seeds. If you want extra heat, leave seeds in) (Note: Always wear gloves when handling chiles and remember to keep your hands away from your eyes!)
◦1 16 oz. nsa tomato sauce
◦1 tsp Mrs. Dash, Extra Spicy, or to taste
◦1/4 cup cilantro, chopped
Place all the ingredients into the crock pot. Cook all day long, at least 6 hours. (Recipe owner indicates that she cooked it on the HIGH setting for about half the cooking time, then switched temperature to LOW.) You can serve this alone or over rice.
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E
This Recipe Contains: Protein B, Free Veggies
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