I'm writing a "Pre-Review" because I changed things up a bit due to on hand ingredients and review suggestions I warped into my own version. I will edit this after dinner tonight :)
I had a 15oz Peppercorn Tenderloin so I scaled the recipe to 5 servings (but it looks more like 6-7 to me)and cubed the meat into small pieces. I used 3/4 of a red onion, 3/4 of a yellow bell pepper, 1 can of black beans, 4 small chicken bullion cubes, 2 cups plus one can (bean can) of water, 1 1/2 cups medium salsa, 1/2 cup salsa verde, 1/2 tsp cumin, 1/2 tsp oregano, and 1 1/4 tsp chili powder. I am cooking this on high for 4 hours and will transfer to stove-top if not done at that time. With fewer ingredients and higher temps I don't foresee a problem as this has worked for me with many slow cooker recipes over the years. Looking forward to updating tonight!
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I'm writing a "Pre-Review" because I changed things up a bit due to on hand ingredients and...