When life gets extra hectic, like it has been lately, I turn to my good ol’ friend the slow cooker. I don’t use it all that often–maybe every other month–but it’s always such a time saver when I have a million other things to do. I mean, what could be better after a long day of work and errands than coming home to a delicious-smelling house and a finished dinner?
This one was flavorful and healthy. The colors of the dish were great on the table. I served it with a small side salad, but this mixture would be great on top of a salad, for a burrito filling, or as a topping for amazing nachos!
Slow Cooker Tex-Mex Chicken
adapted from www.marthastewart.com
1 c. dried pinto beans, rinsed
1 1/2 c. (11 oz.) good quality mild or medium salsa
2-3 chipotle chiles in adobo sauce, chopped
2 TBSP all-purpose flour
1 1/2 lbs. boneless, skinless chicken breasts
coarse salt and ground pepper, to taste
1 large yellow onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
3 cloves garlic, minced or pressed
1/4 c. low-fat sour cream, for serving
1/4 c. chopped fresh cilantro, for serving
4 scallions, white and green parts chopped, for serving
1. In a five to six-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 c. water.
2. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion, bell pepper, and garlic on top of chicken.
3. Cover and cook on low heat for eight hours. Do not open lid or stir–I promise it’s working!
Remove chicken from slow cooker and shred into large pieces. Return chicken to slow cooker and Top with sour cream, cilantro,and scallions. Serves six as a main course.
one year ago: The first item I checked off my 30 While 30 list–English muffins.
two years ago: Memories of a fantastic trip to Mexico and easy, healthy fish tacos.