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South of the Border Chicken Chili Recipe

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This recipe for South of the Border Chicken Chili is from Hartville Home Chef, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts
1 12 oz. jar of tomatillo salsa (or any other salsa)
1 28 oz. can of crushed tomatoes
1 lime
6 Tbsp. sour cream
1 bag mini sweet peppers, sliced into coins
Hot sauce of choice.
Directions:
Directions:
Spray inside of slow cooker with cooking spray.
Season chicken breasts with salt and pepper, place in slow cooker.
Dump the salsa over the chicken, then the crushed tomatoes after that.
Add in the 6 tbsp of sour cream, dropping in evenly around the slow cooker.
Cook on low for 4-5 hours on high, 6-7 hours on low.
Once cooking is done, using 2 forks shred the chicken breasts inside the slow cooker and mix everything together.

Serve in a bowl with a little bit of lime juice, hot sauce, and any other toppings you may want such as cheese or more sour cream.

High five Tyler because his recipes are awesome.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
Sometimes eating on a diet can be difficult. It usually means that you are spending more time cooking after a long day of work and removes the easy option of just ordering out.

This was definitely a meal where we didn't feel like really cooking, and was tired of the usual chicken on pita or steamed veggies.

We were lazy and had a Joey Tribbiani moment and thought "Chicken good. Tomatillo salsa good, crushed tomatoes good. Other stuff you would add to chili good. South of the border chicken chili good!"

 

 

 

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