Chicken simmered slowly in a crock pot with Mexican flavors comes together for a very hearty weeknight meal. It's very simple to put together and then the crock pot does all the work. Coming in at a cost of just $7.72 to make (with your own garden pepper) or $9.01 if you purchase one from the store, this is still an economical meal in today's world. There's enough for at least 5-6 portions.
- 3-4 cups cubed raw chicken (I used boneless skinless large breasts and used 1 1/2 breasts total.)
- 1/4 cup chicken broth (or water if you have no broth)
- 1 - 16 oz. jar chunky salsa (medium or whatever strength you like)
- 2 - 15.5 oz. cans small white beans
- 1 - 4.5 can chopped green chiles
- 1 tsp. cumin
- 1 small green bell pepper - medium dice
- Dice your chicken into bite sized cubes. Remember to remove that silver skin if there's a lot on the chicken breasts.
- Dice your green bell pepper after removing the seeds.
- The beans should be put in a colander and rinsed well.
- To the crock pot add the chicken broth (you just need a little bit to coat the bottom).
- Then add in the chicken, salsa, white beans, chilies, pepper and cumin. Stir well.
- Set your crock pot to low and cook for about 6 hours or so. Or, set on high and cook 3-4 hours.
- Do the prep work the night before and assemble in the morning. Even open up the canned ingredients and place them in a bowl. The next morning just dump everything in after you have put down a bit of chicken broth.