Ingredients
1 to ¼ pound chicken breasts cut into pieces
1 to 2 tablespoons vegetable oil
2 cans (14 ounce) of chicken broth
1 package (16 ounces) frozen corn thawed
1 can Rotel
1 medium green pepper chopped into small pieces
1 medium sweet red pepper chopped into small pieces
2 tomatoes chopped into pieces
1 teaspoon ground cumin
½ teaspoon garlic powder
(Note: I go heavy on the garlic and cumin – it’s the cumin that gives it that zesty southwest taste.)
In a large skillet, sauté the chicken until lightly browned. Transfer to a 5-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for seven to eight hours. Stir before serving.
(Note: if you add some water to extend the chicken broth you can add more veggies like onions and mushrooms. Also, when you serve it up, try garnishing with fresh cilantro cut up very small.)
1 to ¼ pound chicken breasts cut into pieces
1 to 2 tablespoons vegetable oil
2 cans (14 ounce) of chicken broth
1 package (16 ounces) frozen corn thawed
1 can Rotel
1 medium green pepper chopped into small pieces
1 medium sweet red pepper chopped into small pieces
2 tomatoes chopped into pieces
1 teaspoon ground cumin
½ teaspoon garlic powder
(Note: I go heavy on the garlic and cumin – it’s the cumin that gives it that zesty southwest taste.)
In a large skillet, sauté the chicken until lightly browned. Transfer to a 5-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for seven to eight hours. Stir before serving.
(Note: if you add some water to extend the chicken broth you can add more veggies like onions and mushrooms. Also, when you serve it up, try garnishing with fresh cilantro cut up very small.)
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