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.
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
How to Make It
Combine cumin, salt, and pepper; sprinkle over chicken.
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.
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.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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It's easy and the preparation is quick, but the cooking is slow. My family and I do not eat spicy foods. So, I used diced tomatoes without the Mexican chiles. I found the stew to need more spice and found myself relying on salt due to blandness. In spite of a sort of blandness from the lack of chile pepper, it was good. The chicken, of course, falls off the bones.
This was a great, spicy soup dish. My family does not like beans, so I added some quinoa noodles at the end. I also browned my chicken and onions before putting in the crockpot. Great dish, very filling.
I loved this recipe although I did make some tweaks. Delicious and so easy to make. It is clearly Mexican flavors and reminded me of chili, but it isn't. I used boneless skinless chicken breast (you could probably omit the chicken and it would still be yummy). I also used a little extra cumin and ended up adding a little cayenne pepper at the end, it didn't necessarily need it but my husband likes spicy. The only other change I made was to add a cup of chicken stock to make it a little soupier. Cooked this on the stove top instead of the slow cooker for a little over an hour (probably could have been ready sooner). I don't think I would serve this to company but I'll definitely make this again. This was sooo simple. Hubby and I both loved it!!
Really good, surprisingly. I cooked on hi for 2 1/2 hours, putting the beans in during the last hour & that was perfect--the thighs would have cooked to death at 4 hours. Next time I will up the number of thighs I use since most everyone eats 2, & the amount of bean mixture would support that. Browning might be nice, but the combo of the spices & the sauce gave the chicken a nice color. A little spicy, I might change the tomatoes to diced with chiles instead of the mexican stewed & leave out the extra can of chiles. Quick & easy to prep, this will be a regular. Served with a salad & sugar snap peas.