What’s Cookin? Crockpot Shredded Chicken, Black Beans & Chipotle Pepper Stew

I had to break out my favorite crockpot for this one. Well actually, I only have one crockpot, which by default makes her my favorite.

I used boneless chicken breasts, but boneless thighs could be used as well. I didn’t add as much spice as I would have liked, because the kid isn’t a fan of fiery food.

Oh, and enjoy!

Ingredients:

  • 1 large onion, finely chopped
  • 1 small can chipotle pepper sauce
  • 1 tsp dried oregano
  • 2 tbs. minced garlic cloves
  • 2 cups dried black beans, soaked, drained & rinsed
  • 4 boneless chicken breast halves
  • Salt & pepper
  • 5 cups chicken broth
  • 1 (14.5 oz) cans chopped tomatoes, undrained

Preparation:

  • soak beans overnight in enough cool water to cover by 2 inches
  • the next morning, drain, and discard any broken beans
  • place beans in crock
  • add chopped onions
  • add garlic

  • add chipotle pepper sauce
  • add oregano
  • add chicken breasts
  • add chopped tomatoes
  • add broth

  • do not stir, cover and cook on high for 2 hours, then on low for 6 hours
  • remove chicken breasts (make sure internal temperature has reached 180°)
  • shred chicken, return to crockpot for another hour on low
  • if a thicker stew is desired, remove 1 cup of the beans before adding chicken back to crock, mash or run through a food processor until mashed, add back to pot and stir well
  • serve over rice, top with cilantro (unless your Wife doesn’t like cilantro, then leave it off)

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About Mike@JustFindIt4U

SAHD living in NC and loving it! I love to cook, and save money too! Now I love sharing my insights with the Blogosphere as well. Husband for over 20 years, Father for almost half that! Enjoy my blog...
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