1# of ground chuck/1# of ground pork loin/Garden fresh bell peppers/homemade plumb tomato sauce from freezer stock/pepper jack cheese/diced onions/assorted herbs-spices.
Was a brisk and windy evening, but a warm dinner plate to bring up our body core temperatures.
Couldn't decide if a salad was going to be a prep or not so I elected to salamander broil some toasted corn tortillas with some jalapeno gooey-ness. A light sprinkle of pepper jack to theme the stuffed pepper ingredients.
Worked out quite well. We are suppose to be in the low 30's for the next 7 days. Thinking a Stew or Chili might work it's way into rotation. Cold weather = CROCK POT to us. Nothing like smelling something slow cook for hours, filling the house with yummy aroma.. Home Sweet Home.
1 1/2 lbs. boneless skinless chicken breasts
1 medium yellow onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1 15-oz. can diced tomatoes
2 cups chicken stock
1 tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
1/2 tsp paprika
Salt and freshly ground pepper, to taste
2 tbsp fresh cilantro, chopped
1 avocado, pitted and sliced
Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.