everyday spectechols

gardening. cooking. everyday echols family spectacles.

crockpot chicken santa fe

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!

Crockpot Chicken Santa Fe
Start-to-finish Time – 4 hours 45 minutes
Serves 10

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!

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