I’m working hard on creating some new dishes and the inspiration comes from my desire to stay at my desk and write and NOT go to the grocery store every damn day.
Today I created: Gringo Chicken.
Boneless Skinless Chicken Thighs (Frozen – recipe can handle up to eight)
Frozen sliced multi-colored peppers (to taste — I used 1/2 a bag)
Can of green chilis
Can of white beans
2 Cans of Cream of Chicken Soup
1 Can of Cream of Mushroom Soup
Mojito Lime Grill Mates Seasoning
(Cooked Rice, prepared separately to serve with)
Spray your slow cooker with cooking spray. (I have an oval six quart slow cooker. It looks like this.) Cover the bottom of the crock pot with sprinkling of the Mojito Lime Grill Mates seasoning (You can use more or less dependent on your taste). Next put in the frozen chicken thighs. (I had six filets). Put in remainder of ingredients on top (no particular order is necessary). Cook on high for five hours (if you need more time, switch to low and you should be good for up to 8 hours). About halfway through I did stir it; but, it’s not necessary. Serve over hot rice. We garnished with chipotle hot sauce.
Everyone loved it. Leftovers are yummier.
Next time I’ll cut back to one can of cream of chicken soup and add a second can of beans. I also would use just a touch more peppers. Maybe 2/3 of the bag.