Ingredients
- Servings: 6
- 1 lb chicken tenderloins, cut into bite size pieces
- 1 1/2 lbs shrimp, peeled and deveined (50-60 count per lb)
- 6 ounces chili sauce (del monte)
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon onion salt
- 3 garlic cloves, minced
Recipe
- 1 put all into crockpot and heat on high for 3-4 hours.
- 2 serve over rice.
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