SLOW-COOKED TEX-MEX CHICKEN & BEANS
This is a recipe I found in the Seattle P-I newspaper. I thought it looked yummy so am posting it here so as to not lose it. There is a slow-cooker and an oven method. Cooking time will vary depending on cooking method used.
Provided by Kater
Categories Stew
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
- Season chicken with salt and pepper; arrange on tope of bean mixture.
- Scatter onion and bell pepper on top of chicken.
- Cover and cook on low heat for 8 hours (do not open lid or stir).
- Remove chicken from stew; shred into large pieces and return to stew.
- Serve topped with sour cream and cilantro.
- Oven Method:.
- Preheat oven to 350°.
- Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 oz each) pinto beans, drained and rinsed, for the dried beans, and increasing the water to 2 cups.
- Cover pot and bring to a simmer on stove top.
- Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
- Proceed with step 3.
Nutrition Facts : Calories 460.7, Fat 10.6, SaturatedFat 3.8, Cholesterol 148, Sodium 746.1, Carbohydrate 44.4, Fiber 10.1, Sugar 6.5, Protein 46.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love