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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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A lip-smacking touch of lime flavors Connie Thomasâs low-fat but filling family favorite. âI love relying on my slow cooker,â confides the Jensen, Utah cook. âJust fill it in the morning and come home to a wonderful, warm mealâno matter how busy the day!â Ingredients:
1-1/4 cups dried navy beans |
3 cups water |
2 bone-in chicken breast halves (7 ounces each), skin removed |
1 cup frozen corn |
1 medium onion, chopped |
1 can (4 ounces) chopped green chilies |
4 garlic cloves, minced |
1 tablespoon chicken bouillon granules |
1 teaspoon ground cumin |
1/2 teaspoon chili powder |
2 tablespoons lime juice |
Directions:
1. Sort beans and rinse with cold water. Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
2. In a 3-qt. slow cooker, combine the beans, water, chicken, corn, onion, chilies, garlic, bouillon, cumin and chili powder. Cover and cook on low for 5-6 hours or until a meat thermometer reads 170° and beans are tender.
3. Remove chicken breasts; set aside until cool enough to handle. Remove meat from bones; discard bones and cut into bite-size pieces. Return chicken to pan. Stir in lime juice just before serving. Yield: 6 servings.
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