Friday Food Day

Thank you Ivette for sharing one of your favorite healthy recipies.

Ivette says:
So this one is probably my very favorite. It's easy and when it's all in the crock pot by 8am, dinner is technically done for that day. Because of the girls, I replace the jalapenos with a little more bell peppers and if I don't have coconut oil I use olive oil or bacon fat.  Enjoy!  This is from paleomg.com

Enchilada Chicken Stew

 

Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

Serves: 4-6

Ingredients

• 2lbs chicken breasts
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 (4oz) can of chopped jalapenos
• 1 (4oz) can of chopped green chiles
• 2 tablespoons coconut oil
• 1 (14oz) can of diced tomatoes
• 1 (7 oz) can tomato sauce
• 3 garlic cloves, minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• salt and pepper, to taste
• bundle of cilantro, to garnish
• avocado, to garnish

Instructions

1. Pull out your handy dandy crockpot.
2. Add your chicken breasts.
3. Then add the rest of the ingredients on top, in any order.
4. Put on low for 8-10 hours or high for 6-8.
5. After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
6. Top with cilantro and some avocado.
7. Eat up!!