Last night I finally broke out the Crockpot that we got as a wedding gift. My husband’s boss had made it sound like an appliance no working woman should do without so I had added it to our registry.
The verdict? I love it! I made a Chipotle Chicken Stew recipe from my Crockpot Cookbook. It took me about half an hour to get all the ingredients together in the morning and then I let the stew cook all day. Dinner was ready by 6:30 p.m. This recipe is so simple I could do it before work. And having dinner ready when I got home left me with enough time to make Martha Stewart's Buttermilk Cornbread.
The Crockpot is really perfect for us since our biggest problem trying to eat healthy is that we get home from work at 8 p.m. and still having to go to the grocery store and make dinner. I might add another half of a Chipotle next time to give the stew more flavor but here is the recipe I tried:
Chipotle Chicken Stew
1 pound boneless, skinless chicken thighs, cut into cubes
1 tsp salt
1 tsp ground cumin
1 bay leaf
1 chipotle pepper in adobo sauce, minced
1 medium onion diced
1 can (15 ounces) navy beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) crushed tomatoes, undrained
1.5 cups chicken broth
1/2 cup orange juice
1. combine all ingredients in a 3- 6- quart crock pot.
2. Cover. Cook on low for 7 to 8 hours, or on high for 3/5 to 4 hours. Remove bay leaf before serving.
Number of Servings: 6