Slow Cooked White Bean and Green Chili Chicken

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?

Slow Cooked White Bean and Green Chili Chicken

Simple-simply delicious!

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Ingredients

• 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

1. In a large slow cooker add the first 5 ingredients and cook 4-6 hours on high.
2. When coked, stir in cilantro and break up chicken until shredded.
3. Serve over rice and garnish.

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