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Peasant Stew

Karry Hosford

Yield 6 servings
The chicken thighs stay moist and tender in this easy slow-cooker recipe. Smokey cumin and Mexican-style stewed tomatoes bring a little kick to this hearty stew.

Ingredients

  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 chicken thighs (about 1 1/2 pounds), skinned
  • 1 cup chopped onion
  • 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1/4 cup minced fresh cilantro
  • 1/4 cup reduced-fat sour cream

Nutrition Information

  • calories 207
  • fat 4.2 g
  • satfat 1.4 g
  • monofat 1.2 g
  • polyfat 0.7 g
  • protein 18.7 g
  • carbohydrate 22.2 g
  • fiber 6.3 g
  • cholesterol 59 mg
  • iron 2.3 mg
  • sodium 674 mg
  • calcium 96 mg

How to Make It

  1. Combine cumin, salt, and pepper; sprinkle over chicken.

  2. Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.

  3. Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.

Cook's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.