So this morning I wake up on day 3 of back to school. After being ‘off ‘ (oh my that makes me laugh…) for 8 weeks I am having a hard time remembering that I need to prepare for dinners the day ahead and whatnot. I am good at this but when I am off I can cook whenever I please. In my mind I am still on Summer break. Maybe that is because it is only August 5th.
So knowing I had 2 pounds of fresh chicken tenderloins I needed to use I got out my trusty crock pot and headed to my walk-in pantry. I grabbed this and that “Supermarket Sweep Style” and in less than 3 minutes I walked away with a smile.
Here is what I made. This is neither a soup or a stew.
This is not rocket science. I did not reinvent the wheel here. I made this for dinner, we loved it-it ends up on the blog ????
Don’t you think that some of your best dishes are those made on the fly?
Simple-simply delicious!
Save RecipeIngredients
- 2 lbs chicken tenderloins
- 2 C low sodium chicken broth or stock
- 2 cans white beans, rinsed and drained
- 2 7oz cans of chopped green chilis
- 1/2 tsp of cayenne pepper
- pinch of salt and fresh black pepper
- 1/2 fresh cilantro, chopped
- 4-6 C Jasmine rice, cooked
- sour cream (or plain Greek yogurt), shredded cheese and crushed tortilla chip garnish
Instructions
- In a large slow cooker add the first 5 ingredients and cook 4-6 hours on high.
- When coked, stir in cilantro and break up chicken until shredded.
- Serve over rice and garnish.
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