1 (10 ounce) package frozen chopped chicken breast halves
1 (8 ounce) package frozen sliced chicken thighs
2 pounds skinless, boneless chicken breast halves
2 green onions, thinly sliced
1 clove garlic, minced
1 pound sliced bacon
1 pound chopped onion
3 cups salsa
1 (4 ounce) can sliced ripe olives, drained
1/2 cup chopped fresh tomato
1 (14 ounce) can kidney beans
1 (2.5 ounce) can sliced mushrooms
2 tablespoons olive oil
4 ounces shredded Cheddar cheese
Place chicken, thighs, green onions, garlic and bacon in slow cooker; stir to evenly coat. Transfer chicken mixture to a large resealable plastic bag.
Place chicken, green onions, garlic, bacon, onion, salsa, olives, tomato and mushrooms in bag. Place chicken mixture in bag. Cover and refrigerate for 2 hours.
Remove chicken mixture from 8 hours of refrigerator. Stir chicken mixture into chicken mixture. Refrigerate for 2 to 3 hours.
Cook chicken and veggies in microwave with 2 1/2 cups water, or under 10-minute cooking time. Drain excess liquid in large bowl. Heat olive oil in small skillet over medium heat.
Slice chicken into 2 inch strips. Place breasts into skillet. Cover and cook in cold water for 6 minutes, or until tender. Remove breasts from skillet; cut into 1 inch strips.
Stir in salsa, tomato, mushrooms and olives. Heat 1/4 cup milk and 1/2 cup water into marinade. Spoon chicken mixture into marinade; cook over medium heat for 5 minutes, or until heated through (no longer pink inside).
This was too tough and left a sticky coating on my hands.
⭐ ⭐ ⭐ ⭐ ⭐