by: Renae Arnell
5 boneless chicken breasts
1 onion, sliced thin
1 red or green bell pepper, sliced
(when I double I use one of each)
Sauce:
1 clove garlic, pressed (or 1/8tsp. minced)
2 tbsp chopped green chiles (canned)
1-2 tsp. chili powder, to taste
1/2 tsp ground cumin
1/4 tsp salt
1/4 c or less vegetable oil
1 tbsp lemon juice
Place whole breasts in crock pot. Top with onion and peppers. Combine sauce ingredients and pour over meat. Cover and cook on low for about 6-7 hours until meat is tender. Using 2 forks, shred the chicken (do not remove from crock). Cover, turn crock pot to warm or off and allow about 30 minutes for chicken to soak up most of the liquid. serve in warm tortillas with your favorite toppings.
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