Friday, November 2, 2007

Slow-Cooked Tex-Mex Chicken and Black Beans

We did this earlier this week and it was REALLY good - and completely simple, a nice combination.

(adapted from Everyday Food November 2007)
1 can black beans, drained
1 jar mild or medium salsa
2 tablespoons chopped canned chipolte chiles in adobo sauce
1 1/2 pounds boneless, skinless chicken thighs (about 8)
salt and pepper
1 medium red onion, chopped
1 red pepper, chopped

In the slow cooker, stir together beans, salsa, chiles and 1 cup of water. Season chicken with salt and pepper; arrange on top of bean mixture. Toss the onion and pepper on top of the chicken.
Cover and cook on low for 8 hours. Do not open or stir.
Remove chicken from stew and shred into large pieces and return to stew. Serve topped with sour cream and cilantro, if desired.

2 comments:

sarah said...

as you can imagine, thrilled about this one! (in my imagination, you spend a lot of time imagining how to fulfill my hopes and dreams... :) ). anyway, will be definitely trying it soon.

thanks!

PastorMac's Ann said...

Made this yesterday. The only thing I did differently was to add an extra can of black beans. I forget the sour cream but I'm sure that it would have been a nice addition. We had corn as a side dish.

It was delicious. 5 out of 8 of us enjoyed it very much! That's a great ratio around here!