Recipes & Newsletter
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Recipes of the Month:
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Heffron Farms Market
Chicken Chili in a Crock-pot
Things you will need:
2 quarts water
3 lbs. Boneless Skinless Breast or Thighs
1 lb. dry Great Northern Beans
2 cans (4 oz. each) chopped green chilies
1 T. ground cumin
1 jar medium salsa
2 chicken bouillon cubes
2 cups Monterey Jack cheese, shredded
Topping:
Sour Cream
Dried chives or crushed red pepper flakes
Directions:
Cook all ingredients on high for 8-10 hours. Uncover and stir to break up the meat.
Spoon into bowls; top with sour cream if desired, and sprinkle with chives
Or red pepper flakes.
Makes 12 servings.
Option: If you use jar beans cut cook time down to 3 hours on high, and delete water
and dry great northern beans.
Enjoy!
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