Monday, March 23, 2009
Chicken Chile Verde - Crock Pot Recipes
2 (9.75 ounce) cans shredded chicken
1 1/2 cups fresh or frozen corn
2 (28 oz.) cans green enchilada sauce
1 (15 oz.) can Northern white beans
4 finely chopped garlic cloves
1 small onion, finely chopped
7 ounces Embasa brand salsa verde
7 ounces diced green chiles
1 handful fresh cilantro leaves, washed and chopped
Chef Tip: Soak cilantro in a bowl of water first to remove dirt and sediment.
Preheat a pan with 2 tablespoons oil. Next add and saute onion, cilantro and garlic about 2 minutes. Add chicken and mix well. Cook another minute.
Coat Crock Pot with cooking spray. Add the rest of the ingredients to the crock pot, including the chicken mixture. Stir well. Set on high and cook about four hours.