Our latest “Weeknight Dinner” is a crockpot recipe for Green Pepper Chicken Chili from GWYM reader Jamie Saam. Thanks, Jamie! If you have a recipe you’d like to share, please email it to firstname.lastname@example.org.
Green Pepper Chicken Chili
3 Chicken Breasts, halved
2 large green bell peppers
1 seven ounce can green chilies
1/2 teaspoon dried basil (or cilantro depending on your tastes)
1 tablespoon dried onion or 1 large fresh onion, diced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1/2 cup sour cream
Add all ingredients except the sour cream and tortillas directly into the crock pot.
Cook for 6 hours on low or 3 to 4 hours on high.
After chicken is cooked through, remove from crock pot.
Blend the sauce in a blender.
Shred the chicken and combine with sauce back in the crock pot.
Stir in sour cream and cook for 20 minutes.
Serve on tortillas as tacos or bake tortillas with cheese and top with chicken and sauce and some lettuce for tostadas.