Happy St Patty’s Day 

We start our cooking journey today with a simple recipe that you can either cook on the stove top or toss in the crockpot tonight for dinner tomorrow! I chose to do mine in the crockpot this time as I prepared it for the St Patty’s potluck at the office today. 

**Seriously, crockpots are amazing and can be used to slow cook meats or soups AND you can even use them to bake. Yes, I said it – YOU CAN BAKE USING YOUR CROCKPOT! Stay tuned for that little gem in the next few weeks 😉**

Today, we will be making Green Chile Chicken Chili.  This recipe is very simple and doesn’t require a ton of ingredients. The best part about this recipe is that you don’t have to “follow the rules” and the possibilities for add-in’s are endless! You could add bell peppers, sweet corn, diced tomatoes, etc… Give it a try and tell me what you added! Enjoy 😊

***Quick Tip***

In order to keep the rest of your cilantro fresh & lengthen it’s fridge life, place it in a jar with a few inches of water & cover loosely with a plastic bag. Change the water every couple of days to keep it fresher longer. This also works great for scallions & parsley!

Green Chile Chicken Chili 

Ingredients:

• 2 large boneless chicken breasts 
• 16oz jar salsa Verde
• 1 medium onion, chopped 
• 1 small can diced green chilies
• 1/8 tsp cayenne 
• 1/8 tsp coriander 
• 1/8 tsp cumin 
• 3 cloves garlic
• 1 can great northern beans
• 2 cups water OR low sodium chicken broth 
• 1 cup sour cream
• 1/2 cup chopped cilantro 
• 1 cup chopped jalapeños 

Crockpot Instructions:

1. Place chicken in the bottom of your crockpot. Top with salsa, chilies, cumin, coriander, cayenne, garlic & onion. 
2. Cook on low for 4-5 hours.
3. Remove the chicken, shred, and place back in the crockpot. 
4. Add 2 cups of water or low sodium chicken broth. 
5. About 30 minutes prior to serving, add in the beans (drain as much juice as possible) & the sour cream in 1/4 cup increments and stir well to mix. 
6. Serve and garnish with cilantro & jalapeños.   *You can also top with a little shredded cheese and serve with tortilla chips. Yum!*

Stove top Instructions:

1. Place chicken in a 2 quart pot or cast iron dutch oven. Add enough water or broth to cover the breasts and boil until cooked through. 
2. Let the chicken cool for 5 minutes and shred. 
3. Empty the pot and place the shredded chicken back inside, adding all the ingredients from step 1 & step 4 of the Crockpot Instructions.
4. Cook on medium and simmer for 10 minutes. 
5. Add the beans and sour cream in 1/4 cup increments and stir well to mix. 
6. Reduce heat to medium low and let it set for 10 minutes.
7. Serve and garnish with cilantro & jalapeños.