Most households have a standard go-to chili recipe they stick to and maybe two recipes - one for a white chicken chili and and one for regular chili. We mix ours up a little bit and this particular chili has more of a Tex-Mex flare. Instead of kidney beans, there's pinto beans. The chicken thighs used in this recipe soak in the chile verde savoriness and they shred apart into tender pieces before serving. And the starch from the beans nicely thickens the broth. Let me say though, the Herdez Cooking sauces that we just found are just absolutely scrumptious!
Ingredients:
- 1 lb chicken thighs
- 1-2 cans pinto beans, drained & rinsed (amount of beans will depend on your tastes)
- 2 scallions, chopped
- 1 small onion, diced
- 1 jar of Herdez Tomatillo Verde Cooking Sauce (love these sauces!)
- 1 Tbsp of chicken bouillon
- 2-3 c. water
Directions:
1) Add all ingredients into slow cooker
2) Cook on low for 8-10 hours until chicken thighs are tender and easily shred apart.
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