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Homeopathic HCG Lounge - August 2011

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Quote Originally Posted by Blamp View Post
Here ya go Jeff!

Mexican Chicken Chili

4 boneless skinless chicken breasts
1 28 oz can of diced tomatoes (dump juice out due to sodium and sugar)
4 large fresh jalapeno peppers
1 onion, thinly sliced
5 cloves minced garlic
1 tsp chili powder or to taste
1 tsp salt or to taste
1/4 tsp oregano or to taste
1/4 tsp cumin or to taste
1/4 tsp pepper or to taste
2 - 28 oz cans of water

Original recipe doesn't call for water but it's necessary for it to be chili-like and cover the chicken. Put all ingredients in crock pot and cook on high 4 hours or 6 hours on low. Shred chicken with a frk and mix well. Cook for 2 more hours once shredded so juices can soak in.

TIP: I also add Frank's hot sauce for spiciness.

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