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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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From the Southwest Slow cooker Ingredients:
3 boneless skinless chicken breasts |
1 cup sliced jicama |
1 zucchini, sliced |
1 poblano chile, seeded and chopped |
3 chipotle chiles in adobo |
1/2 cup sun-dried tomato |
1 tablespoon dried oregano |
1 cup chopped cashews |
fresh cilantro, chopped |
Directions:
1. Cut chicken into 1/2 inch cubes.
2. Heat some olive oil in a skillet and lightly brown chicken cubes.
3. Add all ingredients except cashews and cilantro to slow cooker.
4. Cover and cook for 5-6 hours on low.
5. Serve over rice and garnish with the chopped cashews and cilantro.
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