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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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Great recipe for the SLOW COOKER in the summer, so you don't heat up your kitchen. Ingredients:
6 cups cubed cooked chicken or 6 cups turkey |
2 (15 1/2 ounce) cans navy beans, drained |
1 cup chicken broth |
1 large onion, chopped |
1 large red bell pepper, finely chopped |
1 jalapeno pepper, seeded and finely chopped |
2 garlic cloves, minced |
2 teaspoons ground cumin |
1 teaspoon dried oregano leaves |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
Directions:
1. Place all ingredients in the slow-cooker; stir gently to mix. Place lid on the slow cooker.
2. Cook on low for 6 to 7 hours OR on high for 3 to 4 hours until hot and sauce thickens slightly.
3. Carefully remove lid to allow steam to escape. Serve food directly from slow-cooker.
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