Tuesday, March 1, 2011

Chicken Coupe de Ville

I think I got this recipe from the Taste of Home bulletin board, but am not sure. It is a little thicker than a soup. Picture was taken before cooking.

Chicken Coupe de Ville
Monica "Skippy" Narr

3 boneless chicken breasts, cubed
1 tbsp. salt ( Beth used 1/2 T)
1 tbsp. black pepper (Beth used 1/2 T)
1 tsp. cayenne, scant
1 large onion, diced
1 green bell pepper, diced
1 (28-ounce) can chopped tomatoes
1 (3+1/4-ounce) can sliced black olives, drained
1 (13-ounce) can whole kernel corn, drained
1 tbsp. chopped garlic
1 envelope powdered chili mix
1 (13-ounce) can chicken broth
1 tsp. crushed red pepper
Sour cream, for garnish (optional)
Chopped green onions, for garnish (optional)

Season the chicken with the salt, pepper and cayenne; place in a slow cooker. Top with onion, pepper, tomatoes, olives, corn and garlic. In a bowl, mix the chili mix, broth and crushed red pepper; pour mixture into cooker. Cover, and cook for 6 to 8 hours on high setting. Serve topped with a dollop of sour cream and chopped green onions.

2 comments:

  1. Wonderful Its very tasty I love this dish and i will try cooked on my home thanks for share it.

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  2. I like this food I think you are nice person which proved a nice post for the visitors.

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