CHICKEN TENDER VERDE IN THE CROCK POT FOR RANDY'S TREE FARM WORKERS

            (November 27 or 28^th 2014)                                                                                 by CHEF DAN:

Serves 16

INGREDIENTS:

20 tomatillos

10 jalapenos

25 chicken tenders

1 tablespoon cumin

3 teaspoon cayenne pepper

2 teaspoon smoked paprika

3 teaspoons salt

2 (16 Oz) can salsa Verde

2 (15 Oz) cans great northern beans

1/4-cup lime juice

1 pint sour cream

DIRECTIONS:      (PRE-HEAT OVEN TO 450 DEGREES)

1.   Remove husk from tomatillos and rinse.

2.   On a greased baking add tomatillos and jalapenos.

3.    Bake for 15 minutes, turning half way through.

4.   Remove and place in paper bag.

5.    When cool remove blackened skin.

6.   Place in a blender and pulse until semi-smooth.

7.   In the crock-pot add the chicken tenders, blender mixture, cumin, cayenne, paprika, salt and salsa Verde.

8.   Cook on high for 3-1/2-hours.

9.   Then add beans, lime juice, and sour cream.

10.                Cook 1/2-hour more.

11.                Serve over rice.

ENJOY DAN:            (BON-APPETITE!!)