Sort of like chili.
I was experimenting again! I had some leftover chicken from my Roast Chicken* and was trying to think of something to do with it, that was also low-carb / Atkins friendly.
Scrounging around in the fridge, I found:
Most of a jar of green taco sauce;
Some sandwich peppers left in the jar, that my husband won’t be eating since he doesn’t take sandwiches in his lunch anymore;
A bag of frozen mixed vegetables;
A partial bag of frozen yellow squash.
I threw it all together in a skillet, but realized it still needed something. After my husband got home, we figured that some tomatoes would help. So I bagged up dinner, stuck it in the fridge and a couple of days later we made it to the store.
A large can of diced tomatoes;
A medium can of tomato paste;
A package of pre-sliced mushrooms;
A bunch of cilantro.
I tossed everything in my crock pot, and let it simmer overnight. It actually turned out pretty good! We had it on low-carb tortillas, but I put it over rice for the kids. I think it would also go really well over any kind of noodle – spaghetti, macaroni, etc. I also topped it with some shredded Monterey Jack/Cheddar cheese combo we found at the store.
So, no beans and no chili sauce or powder, but it still had a chili sort of flavor. According to my husband. I got a few leftovers cleared out of the fridge in the process too.
*Actually, you can use any leftover chicken, or fresh chicken cooked, and cut into small pieces. Just be sure to remove any remaining skin.