gardening. cooking. everyday echols family spectacles.
I’ve always wanted to be a crockpot maven – one of those super-women who prep their dinners in the morning/ afternoon when they actually have time to cook versus at night when schedules turn much uglier :P There are times when crockpot skills are a must!
And thus I embarked and I couldn’t be happier with the results :) This concoction is yummy, easy, flexible, and makes great left-overs. Seriously, you will LOVE it!
1 cup brown rice, uncooked
4 cups black beans (either dried and rehydrated over night or canned)
1 medium onion, chopped
2 green peppers, chopped
1 1/2 cups frozen corn kernels
2.5 lbs chicken thighs (4-6, bone-in, skinned)
2 serrano peppers, minced
3 garlic cloves, minced
1 cup chunky salsa
juice from 1/2 a lime
2 1/2 cups chicken stock, divided
2 tbsp chili powder
2 tsp crushed red pepper
1 tsp cumin
2 oz cream cheese (optional)
1) Layer ingredients in a crockpot from bottom to top – rice, beans, onions, green pepper, corn, 1 1/2 cups chicken stock, chicken thighs.
2) Combine serrano peppers, garlic, salsa, lime juice, 1 cup chicken stock, salt, pepper, chili powder, red pepper, and cumin in a medium bowl and mix.
3) Pour salsa mixture over chicken thighs in crockpot and cook on high for 2 1/2 hours.
4) After 2 1/2 hours, remove chicken thighs from crockpot. Remove bone and shred chicken using a fork. Put shredded chicken back in crockpot and mix with other ingredients.
5) Turn crockpot to low and cook another 2 hours. Add cream cheese (if using) and mix. Serve as a burrito filling, in tacos, or over nachos with cheese and guacamole. YUM!