October 11, 2013

Flavorful Friday - Slow Cooker Chicken Stew

I've got mad love for my slow cooker. I'm not sure how we could stand to be without it. This year, SB is taking gymnastics classes. They end at 5, putting us on the road home in the middle of rush hour.

Therefore, Thursday is always slow cooker day in our house. I make sure there is a warm, delicious dinner waiting for us when we get home. This is a favorite.

Photo credit

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 jalapeño peppers, minced
1 sweet potato, peeled and cubed
6 boneless, skinless chicken thighs
2 tablespoons flour
1/4 teaspoon pepper
1 (16 ounce) jar low-sodium salsa
2 tomatoes, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can low-sodium black beans, rinsed
2 cups frozen corn
3 cups low sodium chicken broth
2 tablespoons lime juice
1 tablespoon corn starch

Heat olive oil in saucepan; cook onion, garlic, and jalapeño 5 minutes.
Remove to 5-quart slow cooker with sweet potato.
Coat chicken in flour and pepper; brown in same saucepan.
Add to slow cooker with salsa, tomatoes, chili powder, cumin, beans, corn, and broth.
Cover and cook on low 7 to 8 hours, until chicken is tender.
Shred chicken; return to slow cooker with mixture of lime juice and cornstarch.
Cover and cook on high 15 to 20 minutes, until thickened.

Serves 8

SPECIAL NOTE: This recipe does have a little prep work. You can't just throw all the ingredients in and go. I certainly prefer those kind. But, it's not that difficult for me to make this in the morning after dropping SB off at school.

This recipe comes from the KNACK© Make It Easy Low Salt Cookbook, Morris Book Publishing, LLC, 2010
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