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Chicken Chili (in the crockpot).
4 boneless skinless chicken breasts cooked on low all day with one can of 'lite chicken broth'. Once the chicken is cooked, shred it. Add 2 cans of Navy Beans, 1 additional can of chicken broth, 2 cloves minced garlic, 1 teaspoon cumin, 1/4 teaspoon red pepper (more if you like it hot), 1 tablespoon minced or dehydrated onion, salt and pepper to taste.
Cook for about 2 hours more in the crock pot. Eat with crackers or corn bread. Top with fat free shredded jack cheese.
Great in cold weather!!
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Becky
Mom to 5 great kids, soon to be 6!!
Including Bella born in GC in 2002!
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