Prep: 25 minutes Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)
1. Nonstick cooking spray
2. 8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
3. 15 ounce can white kidney beans (cannellini beans) or organic Great Northern Beans, rinsed and drained
4. 1-1/4 cups reduced Pacific organic chicken broth
5. 1/4 chopped onion
6. 1/3 cup chopped green pepper
7. 1/2 of a small jalapeno chile pepper, seeded and finely chopped
8. 1/4 teaspoon ground cumin
9. 1/4 teaspoon dried oregano, crushed
10. 1/8 teaspoon ground white pepper
11. 1 clove garlic, minced
12. 2 tablesppons chopped tomato (optional)
13. 2 tablespoons sliced green onion (optional)
14. 2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)
1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.
2. In a 1-1/2 quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper and garlic.
3. Cover and cook on low-heat setting for 5-6 hours or on high setting for 2-1/2 to 3 hours.
4. Once done, sprinkle individual servings with tomato, green onion and cheese. Makes 2 servings.
I made this for dinner last night and it was a big hit*. Pretty healthy, and super easy to make. I doubled the recipe for left-overs and it turned out just as good. I love crock pots.
*Once again, a "big hit" doesn't necessarily mean anything, because my only cooking audience is usually Cortney, and he'd eat anything I made. Love that kid.