Thursday, October 23, 2008

Slow Cooker Tex Mex Chicken

This has got to be one of the easiest meals to prepare and the results are fantastic. This recipe comes from the Everyday Food Magazine by Martha Stewart and we've made this several times. I am constantly looking for quick meals I can prepare during "nap" time that will hold until the husband gets home at night. This one does the trick.

All you have to do is mix dry beans with a jar of salsa, a few chipotle chiles (I like to add a little extra of the smoky sauce), flour and a cup of water in the bottom of your slow cooker. Then arrange boneless, skinless chicken thighs on top. On top of chicken dump chopped onion, and red pepper. Cover and cook on low for 8 hours. That's it! Dinner in a snap! You can find the entire recipe here, in case you didn't like my "mix this", "dump this" version.

I served mine with low fat sour cream on top, but I bet this would made a great nacho topping!

2 comments:

Prudy said...

What a great dinner! I did a slow cooker recipe today too, but I love that yours is a complete meal. Especially with dried beans. I'm making this for sure!

Natashya said...

Between you and Prudy, I am totally inspired to make a slow cooker tex mex chicken dish. I can almost taste it.
What a great weekday meal, and the beans give it great fibre and protein.