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.
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.
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