I was pleasantly surprised with this crockpot meal. It was super easy and very good tasting. This one is definitely going to be a repeat meal for our family. The meal packs some slight heat, but nothing that my toddler son wasn't able to handle. The original recipe in the Cooking Light Slow Cooker cookbook calls for sour cream (to apply with each serving). I omitted this to make the meal dairy free. Also I used boneless chicken thighs, whereas the recipe called for bone in. The chicken broke up easily and mixed nicely in the stew and I felt better that there wasn't pieces of bone that my son could potentially choke on.
1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
6 chicken thighs (approx 1 1/2 lb) skinned and boneless
canola oil
1 cup of chopped onion
1 (14.5 oz) can Mexican style stewed tomatoes with jalapeno peppers and spices, undrained
1 (14.5 oz) can chopped green chiles, undrained
1 (16 oz) can pinto beans rinsed and drained
1 (16 oz) can kidney beans rinsed and drained
1/4 cup minced fresh cilantro
Combine cumin, salt, and black pepper, sprinkle over chicken. Heat over a large skillet over medium-high heat, coat with oil. Add chicken to pan and cook 4-5 minutes or until browned on all sides.
Place chicken in a slow cooker. Stir in onion, tomatoes, and chiles. Cover and cook on high for 3 hours. Stir in beans. Cover and cook for 1 more hour. Once ladled into bowls sprinkle cilantro over stew.
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