SLOW-COOKER TEX-MEX CHICKEN AND BEANS
For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 8h15m
Number Of Ingredients 9
Steps:
- Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
- Preheat a 5- to 6-quart slow cooker.
- Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
- Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.
CROCK POT CHIPOTLE CHICKEN AND PINTOS
This is a delious Mexican meal that with a modern flavor, but made in the trusty crock pot. You can double the recipe.
Provided by Roxygirl in Colorado
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken, pinto beans, green chiles, chipotle chiles, and gravy mix (dry) in this order in crock pot.
- Cover and cook on low heat setting 8-10 hours.
- About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
- Meanwhile, gently stir tomato into chicken mixture.
- To serve, spoon about 1-1/4 cups chicken mixture over 1/2 cup rice.
- Sprinkle with cilantro.
Nutrition Facts : Calories 637.7, Fat 15.7, SaturatedFat 3.1, Cholesterol 142.8, Sodium 419.7, Carbohydrate 70.2, Fiber 21.2, Sugar 6, Protein 55.8
SLOW COOKED CHIPOTLE CHICKEN
Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 3h55m
Yield 6
Number Of Ingredients 11
Steps:
- Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
- Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
- Reduce heat and add garlic; cook for 1 minute.
- Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
- Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
- Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
- Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 4.7 g, Cholesterol 115.8 mg, Fat 24.9 g, Fiber 0.5 g, Protein 32.4 g, SaturatedFat 11.1 g, Sodium 376 mg, Sugar 1.1 g
CROCK-POT CHIPOTLE CHICKEN
Steps:
- Place chicken breasts in bottom of crock-pot. Cover with corn and beans.
- Mix onion, garlic, chicken broth and lime juice together and pour over chicken. Add a small pinch each of paprika, black pepper and cayenne pepper. Add chipotle peppers or another spicy pepper if you want it really spicy. If you're adventurous, you can cut the peppers in half before adding.
- Cook on low 6-8 hours. Serve with rice, tortillas, salad taco bowl.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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