Green Chile Chicken Chili

I love traditional chili.  I cook mine using ground turkey instead of beef to make it a little more healthy, and most people can't tell the difference.  For a change of pace, I decided to try something completely different.  Since we all love Green Enchiladas (previously posted), which uses a green chili enchilada sauce, I thought we also might like this chicken chili, which uses a salsa verde made with green chilies. I chose a night to make this chili when doing the preparations earlier in the day fit best with my schedule and was able to use my crock pot.

When I received my February/March issue of Taste of Home in the mail, there were many recipes I wanted to try immediately.  This was one of my top choices of what to try first.  The first time I made it, my pictures didn't come out very good, so I had to make it again to take new pictures for my blog.  Nobody complained!  This chili got all 8's and 9's on the Melnarik rating scale.

I began by placing the chicken breasts on the bottom of my crock pot.  The original recipe called for bone-in chicken breast halves and the cooking time was double the amount listed in the recipe below.  If you have the time for this chili to cook all day, I suggest using the chicken breast with the bone in.  The only difference in preparation besides keeping it in the crock pot longer is to discard the bones and any skin when shredding the chicken after it has fully cooked.

I added the chopped onions directly on top of the chicken.

Then I added the chopped bell peppers, green chilies and pickled jalapeños, which I drained before adding.

I completely covered everything with two jars of salsa verde.  I put the cover on and let it cook on low for 4 hours.  (If using chicken breasts with the bones, cook for 8 hours.)

After the cooking time was completed, I removed the chicken to a work board and shredded it using two forks.

I returned the shredded chicken to the crock pot and added the chopped cilantro.  These ingredients got stirred in to combine.

I then added the drained beans and sour cream, stirring to combine.  I replaced the cover and let the chili heat through for about 10 minutes.

To serve, I added some crushed tortilla chips a little Monterey Jack/cheddar cheese blend and a dollop of sour cream.  A different take on chili, but still very good!  Enjoy!

Green Chile Chicken Chili

4 boneless, skinless chicken breast halves

2 medium onions, chopped

2 medium green peppers, chopped

1 cup pickled jalapeño slices

1 can (4 oz.)

2 jars (16 oz. each) salsa verdeñ

2 cans (15-1/2 oz. each) Great Northern beans, rinsed and drained

1 cup (8 oz.) sour cream

½ cup minced fresh cilantro

Optional toppings:

Shredded Monterey Jack/Cheddar cheese

Sour cream

Crushed tortilla chips

Place chicken, onions, peppers, jalapeños and chilies in a 5-or 6-qurart slow cooker.  Pour salsa over top.  Cover and cook on low for 3 – 4 hours or until chicken is tender.  Remove chicken; cool slightly.  Shred chicken with two forks; return meat to slow cooker.  Stir in the beans, sour cream and cilantro; heat through.  Serve with toppings of your choice.

Crock Pot Chicken Soft Tacos

This has got to be the most simple meal I've ever put together!  I utilizes a slow cooker, so the kitchen remains cool during the hot summer days, and it's a perfect go-to meal when my guys have crazy schedules and I'm feeding everyone at different times.

I found this recipe on Pinterest, but it originated at mychocolatetherapy.blogspot.com.  I guess the author likes more than just chocolate!  This is very similar to the Slow Cooker Mexican Pulled Pork Tacos I posted recently, except that I don't even have to get an extra bowl dirty mixing the sauce.  This recipe got 8s and 9s on the Melnarik rating scale.

The first time I try a new recipe, I usually make it exactly as written, unless there is an ingredient I know my family doesn't care for (i.e. I always omit olives).  In this case, the author suggested Newman's Own brand salsa.  The jar lid indicates this is a medium salsa, but we all felt as though it could use a little more heat, so next time, I will use a different brand which will give me our desired heat level.  I used the Lawry's brand taco seasoning, as that is our favorite. 

You're not going to believe how easy this is:  In the bottom of my crock pot, I dumped the jar of salsa and the packet of taco seasoning.

Using a spoontula, I mixed those two ingredients together.  

Then I added the chicken, stirring as I added each breast to make sure they all were covered in the sauce.

After cooking them on high for 4 hours (they can also be cooked on low for 8 hours), they were completely cooked and the sauce was a bit thinner.

I removed the chicken to a cutting board, where I shredded it using two forks.

As I shredded each breast, I returned it to the crock pot.

Once I stirred the shredded chicken back into the sauce, it was ready to be built into soft tacos.

Using flour tortillas, I added some of the chicken, then topped it with shredded medium cheddar cheese, shredded lettuce and diced tomatoes.  Sour cream and guacamole can also be added, if desired.  These are tasty soft tacos that are so simple to make and there was a enough chicken left over for another evening meal, plus a couple of lunches!  Enjoy!

Crock Pot Chicken Soft Tacos

1pkg. taco seasoning mix

1 (16 oz.) jar salsa

6 boneless skinless chicken breasts (2 lbs.)

In a 4 qt. crock pot, combine taco seasoning mix and salsa.  Add chicken, turning in sauce so all pieces are coated. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.  Using 2 forks, shred chicken and stir into sauce.  Serve on tortillas with toppings of your choice.

Suggested toppings:

shredded cheddar cheese

shredded lettuce

diced tomatoes

guacamole

sour cream

Slow Cooker Mexican Pulled Pork Tacos

This dish has got to be the most simple and yet tasty dish I've ever made and it cooks in a slow cooker or crock pot.  It's great if my family needs to eat at different times as the meat stays warm in the crock pot until they are ready to eat.  This is one of my new favorite recipes!

I found this recipe on Pinterest, but it originated at canyoustayfordinner.com.  I've already made a point of thanking her for sharing this recipe.  Three of us ate this for dinner one night, but my oldest son wasn't home for dinner that night so took some to work the next day for lunch.  He made a point of calling me to tell me how awesome his lunch was!  Needless to say, this recipe got all 9s on the Melnarik rating scale!

You won't believe how few steps there are to make this dish.  It begins with placing a pork tenderloin in the bottom of a crock pot.

In a medium bowl, the tomato sauce gets combined with the garlic, spices and sugar.

That mixture gets poured over the pork to completely cover it.  Put the lid on and cook it either on low for 8 hours or on high for 4 hours.  Then using a fork (most recipes call for 2 forks to shred, but this was so tender that it only needed one fork to shred) shred the meat into the sauce.  The meat was so tender, I was basically stirring it with my fork to shred it and mix it into the sauce.

To serve it, I put it in small flour tortillas and topped it with shredded cheddar cheese, sour cream, lettuce and tomatoes.  This has to be one of the tastiest tacos I've ever eaten!  Enjoy!

Slow Cooker Mexican Pulled Pork Tacos

1 lb. pork tenderloin
1 15 oz can tomato sauce

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon brown sugar

1 teaspoon cayenne pepper

½ teaspoon salt

3 cloves garlic, minced

Place pork in the bottom of your slow cooker.  In a small bowl, stir together all remaining ingredients.  Pour evenly over pork.  Cook on low for 8 hours or on high for 4 hours.  When done, shred the pork using two forks, pulling against the grain of the meat.  Serve in warmed tortillas with shredded lettuce, chopped tomatoes, grated cheddar cheese and sour cream.  Garnish with chopped scallions.