Monday, December 29, 2008

Spicy Crockpot Beans

Another hit from KMay's blog. Beans, rice, and spicy? How can that go wrong? This was easy to prepare and tasted great. I had never used peppers in adobo sauce before and I have to say the smell worried me a bit. I'm not sure what it was, maybe the vinegar (which I don't like). The cooking did lessen the strength of the smell quite a bit, but I was still leery of my first bite. I was worried for nothing, it was delicious. So if you've never used this ingredient before either, give it a shot even if the smell concerns you!

Spicy Crock Pot Beans
  • 2 boneless, skinless chicken breasts
  • 2 15 ounce cans kidney beans, drained and rinsed
  • 2 4 ounce cans diced green chiles
  • 2 chipotle chiles from adobo sauce, minced
  • 1 envelope chicken gravy mix
  • 1/2 teaspoon sugar
  • 2 tomatoes, chopped

Place chicken in the bottom of your slow cooker. Add all remaining ingredients except tomatoes and cook on low for 6 to 8 hours. Thirty minutes before serving remove chicken, shred, and return to slow cooker. Stir in tomatoes. Serve over white rice.

1 comment:

Joelen said...

This looks pretty hearty and perfect for the winter!