Ingredients and Weight:
- Chicken Breasts - 400 grams (about 1 pound)
- Salsa Verde - 2 cups (depends on preference)
- Kidney Beans - 1 cup (dried or canned)
- Onion - 1 large, chopped
- Garlic - 4 cloves, minced
- Jalapeno Peppers - 2-3, chopped (can adjust for heat level)
- Slow Cooker (to hold all ingredients)
Preparation Time:
- Preparation: 15 minutes
- Cooking: 6-8 hours (slow cooker)
- Total Time: 6-8 hours 15 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a slow cooker, place the chicken breasts.
- Top the chicken with the chopped onions, minced garlic, and chopped jalapenos.
- Pour the salsa verde over the chicken and vegetables.
- Add the kidney beans.
- Cover and cook on low for 6-8 hours or until chicken is cooked through and flavors are well-blended.
- Serve hot with desired toppings like sour cream, cheese, or avocado.
Nutritional Information:
(Per serving, assuming 4 people)
Calories: Approximately 350 calories per serving (depending on toppings)
Fat: 8g
Carbohydrates: 25g
Protein: 35g
Dish Characteristics:
- Slow-cooked to perfection, resulting in a rich and flavorful chili.
- Salsa Verde adds a unique and refreshing taste to the traditional chili recipe.
- Can be customized with various toppings to suit each person's preference.
User Comments:
- "This is an excellent slow-cooked chili recipe! The salsa verde gives it a unique flavor that I really enjoy." - John Doe, New York
- "I made this for a party and it was a hit! Everyone loved the combination of flavors." - Jane Smith, California
- "This dish is perfect for a cold winter night. The slow cooker does all the work, and the result is delicious." - Michael Johnson, Texas
Special Precautions and Tips:
- Use a slow cooker with a tight-fitting lid to ensure maximum flavor retention.
- Adjust the amount of salsa verde and jalapenos based on your preference for heat and flavor.
- This dish is best served with sour cream, cheese, or avocado as toppings to enhance the flavor and texture.
