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)