I made this for dinner last night and it was awesome. The kids really, really liked it. (Mike did too!) We also served this with tortilla chips and kind of used the chili as a dip. I think I'm going to have to make a double batch next time. I adapted this recipe a little from the Betty Crocker website.
4 boneless chicken breasts (you can use chicken thighs but we like the chicken breasts)
2 cloves garlic (I used lots more because we love garlic)
1 14oz can of chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 can great northern beans (I used 3)
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
Place garlic, broth, cumin, oregano, salt, pepper and chicken in crock-pot. Cook on low for 4-5 hours. Take chicken out and shred. Return to crock-pot. Add beans, lime juice and cilantro. Cook another 15 to 20 minutes or until beans are hot.
-Barbara
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, March 28, 2008
Sunday, March 9, 2008
My Turn
Well, I guess I should add a recipe to this blog and since this meal has been requested for tonight's dinner I will share it with you all. This is REALLY good - even if you don't think you will like - it was brought to us after we had Matthew and we almost threw it out without trying it but I just couldn't do that so I tasted it and LOVED it. We all liked it so much that I had to get the recipe. Now we have it quite often. Hope you enjoy it!
Thai Chicken and Sugar Snap Peas
3/4 cup Italian Dressing
1 lb boneless, skinless chicken breast cut into pieces
2 Tbls Crunchy Peanut Butter
2 Tbls honey
2 Tbls soy sauce
1/2 tsp crushed red pepper
1 bag sugar snap peas
8 oz thin spaghetti, cooked and drained
Pout 1/4 cup of Italian Dressing over cut up chicken and toss to coat. Cover and regrigerate 1 hour to marinate (I have, in a pinch, skipped this part and just added the dressing when cooking the chicken and it worked fine).
Mix 1/2 cup dressing, crunchy peanut butter, honey, soy sauce and crushed red pepper with a wisk. Set aside.
After 1 hour cook and stir the chicken in a large skillet on medium heat until cooked thru. Add sugar snap peas; cook and stir an additional 3 - 5 minutes. Remove from heat. Add chicken and spaghetti to the dressing mix. Toss to coat and serve immediately.
It is so easy to make and I have been known to pull this off in under 30 mins.
Thai Chicken and Sugar Snap Peas
3/4 cup Italian Dressing
1 lb boneless, skinless chicken breast cut into pieces
2 Tbls Crunchy Peanut Butter
2 Tbls honey
2 Tbls soy sauce
1/2 tsp crushed red pepper
1 bag sugar snap peas
8 oz thin spaghetti, cooked and drained
Pout 1/4 cup of Italian Dressing over cut up chicken and toss to coat. Cover and regrigerate 1 hour to marinate (I have, in a pinch, skipped this part and just added the dressing when cooking the chicken and it worked fine).
Mix 1/2 cup dressing, crunchy peanut butter, honey, soy sauce and crushed red pepper with a wisk. Set aside.
After 1 hour cook and stir the chicken in a large skillet on medium heat until cooked thru. Add sugar snap peas; cook and stir an additional 3 - 5 minutes. Remove from heat. Add chicken and spaghetti to the dressing mix. Toss to coat and serve immediately.
It is so easy to make and I have been known to pull this off in under 30 mins.
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