Green Chili Chicken

Ok, so I was reviewing my most recent posts and I have discovered that I have been carrying on a love affair with Mexican-inspired cuisine! Well, I must add another item to the list and I know that you will just LOVE it. Not only is it healthy, but man is it versatile! The best part is that I used a crockpot, so once you do the 10 minutes work of prep, you can take your fabulous self out of the kitchen to do something so much more fun than preparing dinner.

2 lbs. chicken breast tenders, tendon removed
1 16 oz. jar of 505 Southwest green chili sauce(whichever heat you prefer, we used mild so Jack would eat it too)
1 large yellow onion, chopped
2 cloves garlic, chopped
1 Cup low sodium chicken stock
4 Tbs. olive oil, divided
1 Tbs. ground cumin
1 tsp. ground coriander
salt and pepper to taste

Brown chicken tenders in 2 Tbs. olive oil and add to crockpot. Then, saute onions and garlic in remaining olive oil and add in cumin and coriander to combine. Add the veggies to the crockpot and cover with 505 sauce and chicken stock. Stir to combine and set crockpot to low and let cook for 6-8 hours until the chicken shreds easily. Add salt and pepper to taste.

Serving suggestions*:
-Use whole grain tortillas and make green chili burritos with all the fixings.
-Easy, flavorful quesadillas served with a side of pineapple with a squeeze of lime.
-Mexican Chicken Salad: Serve chicken on a bed of greens, cabbage, shredded carrots, whole pinto beans, tomatoes, avocado and ranch dressing mixed with salsa for a spicy change to your standard ranch.
-Tacos
-Enchilada filling

*You may want to strain off a bit of the liquid when using it with a tortilla for burritos, tacos or enchiladas. Or you could strain off the liquid and combine with a bit of cornstarch to thicken the sauce and recombine it.

Seriously, your family will think you are a genius for picking up take out, but you will know you are a genius for making this super simple and deliciously healthy chicken!

Enjoy!