I've been completely obsessed with my slow-cooker lately. It's just the easiest way to make dinner. I throw all of my ingredients in the pot, turn it on while I'm sleeping, and dinner is ready in the morning. I know it's a weird time to have dinner ready but I'm just not comfortable leaving the crockpot plugged in when I'm not home. So when I wake up, I let the food cool down and pop it in the fridge. Then I take it out when I get home from work and voila! Also, it helps that I buy my chicken in bulk, clean & disinfect it all and then freeze it. So, when I'm ready to use it I don't have to worry about cleaning it. This dish is SO easy to make, I didn't have to wait for the chicken to defrost, I just threw it in the with the rest of the ingredients and it thaws out while it's cooking and just shreds on it's own overnight.
Ingredients:
1 lb. dried beans (pinto or kidney), soaked overnight in warm water
1 lb chicken thighs, cleaned & frozen
1 large spanish onion, sliced
8 cups water
1 tbsp cumin
3/4 tbsp salt
1/2 tbsp six pepper spice
1 pint cherry tomatoes
1 can tomato paste
1 lb. dried beans (pinto or kidney), soaked overnight in warm water
1 lb chicken thighs, cleaned & frozen
1 large spanish onion, sliced
8 cups water
1 tbsp cumin
3/4 tbsp salt
1/2 tbsp six pepper spice
1 pint cherry tomatoes
1 can tomato paste
Put the soaked beans, water, salt, cumin, pepper, and onions into the slow cooker. Turn it on high, and leave it running over night (7-8 hours). Uncover and add the tomato paste & cherry tomatoes. Stir everything in really well and enjoy :)
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