As regular readers may know, it’s few and far between that I find an actual crock-pot recipe that I love. Most often, my crocks are used simply for keeping food warm, whether for company or while we are away just before dinner. It’s very seldom that I actually use the pot to do real cooking. If today’s recipe is any indication, I need to step out of my comfort zone a little more often.
I have no idea what even made me open up the thread on the CLBB about the slow cooker Tex-Mex Chicken and Beans. I haven’t even really been in the mood for those flavors lately. Yet I opened the thread this morning, read the reviews, found everything I needed on hand, and voila! Dinner was in the crock. My one change to the recipe was to use only 1 tablespoon of chopped chipotle, as I wanted my kids to be able to eat it. It taunted me all afternoon as it baked away, filling the house with an aroma that just begged me to open the top and take a peek. I didn’t, not until the very end. I gave the pot a stir, broke up the chicken so it was stew-like, and scooped a tiny bit into a bowl. One taste, and I was smitten, this is really good. Hearty, warm, and comforting, and I cannot believe it came out of the crock-pot. It could be served as a stew with some rice or rolled up into tortillas, or maybe even an enchilada filling! I chose to use the mixture to top tostadas, and then proceeded to eat three-and-a-half tostadas myself. Abigail ate hers and enjoyed it, Zander… well, he saw the beans and freaked out, so he didn’t even take a bite.
Originally from Everyday Food magazine, it reminds me that I miss my subscription to that magazine, and maybe it’s time to get that one going again. One can never have enough food magazines…right?
Tex Mex Chicken and Beans
From “Everyday Food” magazine, Nov. 2007
1 cup dried pinto beans, rinsed 1 (11 ounce) jar mild or medium salsa (1 1/2 cups) 2 tablespoons chopped canned chipotle in adobo sauce 2 tablespoons flour 1 1/2 pounds boneless, skinless chicken thighs coarse salt and ground black pepper 1 medium red onion, chopped 1 red bell pepper (seeds and ribs removed) chopped 1/4 cup reduced-fat sour cream, for serving 1/4 cup chopped fresh cilantro, for servingIn a 5-to 6-quart slow-cooker, stir together , salsa, chiles, flour and 1
cup water. Season chicken with salt and pepper; arrange on top of bean
mixture. Scatter onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours.
Remove chicken from stew; shred into large pieces, and return to stew.
Serve topped with sour cream and cilantro.
I love this recipe, although I just make it in a dutch oven.
I saw your comment on the BB also–what don’t you like about the crock pot? Do you dislike braising foods or specifically the crock pot?
Just curious–probably since I am such a huge fan of braised foods myself! 🙂
Looks pretty good. Sounds like a recipe I found last year that Mary Lou Retton makes. You just dump a can of black bean, corn, and salsa in a casserole with some chicken and bake for around an hour (I think) and top with some cheese at the end. It was SOOO good!
Laura, in the past so many of the things that I cooked in the crock pot just tasted the same. I call it the “crock pot flavor”, just not very good, and similar whether it’s chicken, beef or soup. I’m getting better though. I loooove braised food though, so maybe I shoudl try that in the crock.
Claire, I remember that one, I should give that a try.
This one might make me use my crockpot again… I agree that most recipes come out tasting the same in it. Which is why I either braise something or if I need something quick due to a busy night of activities I use my pressure cooker.
Patsyk, this one gives me hope that maybe I’ve just tried bad recipes. I’ve also been contemplating upgrading to a better crock-pot. I wonder if that would make any difference?