1 1/2 pounds chicken breasts
1 (12 ounce) can diced coleslaw mix
1 tablespoon ketchup
1/2 teaspoon chili seasoning
1/2 teaspoon garlic powder
1 teaspoon dried basil
2 teaspoons dried oregano
1 pinch dried rosemary
1 pinch dried thyme
1 pinch dried basil
1 (58 ounce) can tomato sweet pickle relish
1 (8 ounce) package cream cheese, softened
1 pint pepperjack cheese, softened
Slow cook chicken breasts four minutes on each side or until they are browned.
Place chicken in a large pot with water to cover. Bring to a slow boil. Reduce heat to medium-low and stir in coleslaw mix and ketchup; mix until well blended. Return chicken to a boil. Reduce heat to medium-low. Cook for 10 minutes or until chicken is no longer pink and juices run clear. Stir in chili seasoning, garlic powder, basil, oregano, rosemary, thyme, basil, oregano and tomato sweet pickle relish. Heat slowly, stirring occasionally, until heated through. Serve chicken and vegetables over cooked rice and serve immediately.
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