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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The chicken thighs stay moist and tender in this easy slow-cooker recipe. Smokey cumin and Mexican-style stewed tomatoes bring a little kick to this hearty stew. Ingredients:
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
6 chicken thighs (about 1 1/2 pounds), skinned |
1 cup chopped onion |
1 (14.5-ounce) can mexican-style stewed tomatoes with jalapeño peppers and spices, undrained |
1 (4.5-ounce) can chopped green chiles, undrained |
1 (15-ounce) can pinto beans, rinsed and drained |
1 (15-ounce) can kidney beans, rinsed and drained |
1/4 cup minced fresh cilantro |
1/4 cup reduced-fat sour cream |
Directions:
1. Combine cumin, salt, and pepper; sprinkle over chicken.
2. Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.
3. Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.
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