Seriously Easy...
Line your crockpot with 6 boneless skinless chicken breasts
Season meat with a dusting of this combo:
1 tsp garlic powder
1 tsp jalapeño powder
1 tsp black pepper
1 tsp chipotle powder
1 tsp salt
1/2 tsp cumin
1 tps chili powder
Cover with:
1 can rotel
1 can petite diced tomatoes
1 can black bean
1 can white northern beans
2 cans chili beans
Cook on high heat for 4 hours or until chicken shreds. Vent the lid to cook off excess liquid.
Garnish with scallions, white onions, shredded cheese, sriracha sauce & a bit of wasabi sauce. (I'm trying to rid myself of a cold...HA!)
Serve with Jiffy cornbread...
3 boxes mixed & prepared according to directions. Add 3/4 cup shredded cheese to mix.
Spray a non-stick bunt pan with cooking spay...yes, you need to. Add 2 tbsp melted butter to bottom, 1 cup jarred jalapeños, 1 cup shredded cheddar cheese & drizzle with honey. Pour in cornbread mix & bake in a preheated 400F oven for 25 min.
Take out & let it rest for 15 min. Flip onto a plate & serve.
Happy Thursday!
Xo j
💚