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Title: Green Chile Chicken Chilli
Categories: Poultry, Vegetables, Chilies, Beans, Dairy
Yield: 10 servings
56 oz Bone-in chicken
2 md Onions; chopped
2 md Green peppers, chopped
1 c Pickled jalapeno slices
4 oz Can chopped green chilies
32 oz (2 jars) salsa verde
31 oz (2 cans) navy beans; rinsed,
- drained
1 c Sour cream
1/2 c Minced fresh cilantro
OPTIONAL TOPPINGS: Shredded Colby-Monterey Jack cheese,
sour cream and crushed tortilla chips
Place the chicken, onions, peppers, jalapenos and chiles
in a 5 or 6 qt. slow cooker. Pour salsa over top. Cover
and cook on low 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred chicken with 2
forks, discarding skin and bones; return meat to slow
cooker. Stir in the beans, sour cream and cilantro; heat
through. Serve with toppings as desired.
Fred Lockwood, Plano, Texas
Makes 10 servings (3-1/2 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)