This was one of those recipes that I’ve looked at over and over and wondered if it was any good. One of the crockpot cookbooks I have on my shelf is the Pillsbury Doughboy Slow Cooker Recipes, and I’ve made quite a few recipes out of it over the years. While I don’t recall having found any duds, I do recall that many of the recipes have only produced so-so results. Yet, I keep trying them, because I have found a few good ones. This recipe goes into the area of maybe worth repeating, which is about the highest marks I give for a crockpot recipe these days.
Anyway, the recipe came together easy enough. I started with four of my chicken leg quarters, which I separated and then skinned, so I had a total of eight pieces of chicken- plenty for my family for a meal. To the chicken I added one can of drained corn, 1 cup of homemade salsa, 1 small can of chopped green chilis, 1 teaspoon of cumin, and then 1 3/4 cups of chicken broth. I also needed to add pinto beans to the pot. I forgot that the recipe called for dried beans that had been soaked overnight. Instead, I took my one cup of dried pinto beans and simmered them on the stove for about an hour. They were still a little al dented when I dropped them in the crockpot, but I figured they’d cook up just fine throughout the day.
One red flag with this recipe was that it actually called for the stew to cook for 10 to 12 hours on low. I don’t think I’ve ever cooked anything that long in a slow cooker! In fact, more often than not, when I follow the cooking directions for length of time, my meats end up overcooked. So what I did was assemble the crockpot just before noon, intending for it to be our dinner just before eight in the evening- so an eight hour cook time on low.
The cook time was perfect, but upon first taste, I was a little disappointed. First of all, my stew seemed a little more like soup, and when I tasted the broth, it seemed a little bland. I served it up anyway, though I added a few condiments to the bowl. I added a healthy scattering of fresh cilantro, a dollop of sour cream, and to entice the kids I added some lime wedges. Once I added all those things to the bowl, I had magic. I found the stew quite delicious, andcouldn’t help but think that a little diced avocado would have taken it completely over the top.
The caveat to this being a delicious recommendation would be that my family didn’t like it. Zander kind of stirred it around a bit, slurping up just a bit of the broth and a small bit of chicken. Abigail ate it, but wasted no time in telling me that it was not her favorite way to eat chicken. Andy ate it, but he didn’t eat much, and he certainly didn’t go back for more. I would make this again, but I do think I would change it up a bit. Maybe increase the cumin by an extra half teaspoon, and I also think that adding a half-teaspoon or so of either smoked paprika or chipotle chili powder would really be wonderful. I think what my family disliked the most though was the chicken itself- the large parts in the stew were a little awkward to eat. Next time I think I would take the time to pull all the cooked chicken out of the pot, pull it off the bones, chop it up, and then slide it back in. I wouldn’t cook it without the bones though, because that adds a nice layer of flavor.
The garnishes are not optional though, they really make the stew wonderful. With a simple side of cornbread, this really is a one-pot meal.
Southwestern Chicken and Bean Stew
1 cup dried pinto beans, sorted and rinsed 2 pounds cut up frying chicken, skin removed 1 cup frozen whole kernel corn 1 cup chunky style salsa 1 3/4 cups chicken broth 1 (4.5 ounce) can chopped green chilies 1 teaspoon cumin fresh cilantro, sour cream and lime wedges for servingDirections:
Soak beans in enough water to cover for at least 8 hours or overnight.
Drain beans, discarding water. In 3 1/2 to 4-quart slow cooker, combine beans and all remaining ingredients except garnishes; mix well.
Cover; cook on low setting for 10 to 12 hours. (WARNING: This is really long! Use your best judgement- I found 8 hours perfect.)
Remove chicken from slow cooker, remove from bones and cut chicken into pieces. Return chicken to the stew, and serve with garnishes.