My husband made this dish on Saturday prior to our swim meet. We recently got a new slow cooker that allows you to sauté in the insert and it makes life so much easier. This recipe came about from what we had on hand and whipped up in under ten minutes before we were out the door. Perfect for busy mornings and using up leftovers! You can add or subtract what you have on hand to make this work in your kitchen. This would be a great dish if you’re hosting a super bowl party of playoff game get-together. Insanely easy!
1 lb of organic chicken breasts, cut into large pieces
1/2 of a large yellow onion, diced
1 jar of Trader Joe’s corn salsa (you can use a regular jar of tomato salsa)
1 can of dark red kidney beans, washed and drained
1 red bell pepper, chopped
1 jalapeño, diced (seeded if you want it on the mild side)
1 -14 ounce can of organic fire roasted tomatoes, chopped or crushed
1 palmful of ground cumin
1 teaspoon of chili powder
1 teaspoon of smoked paprika
1/2 teaspoon cayenne powder
Pinch of salt and fresh ground pepper
Optional toppings: Avocado, cilantro, jalapeños (diced), grated cheddar
Brown the chicken with a bit of olive oil or cooking spray. When completely cooked through add it to your crock pot unless you can sauté in your insert, and add the remaining ingredients. Stir to mix well and cover. Cook on low for 4-6 hours. We served this over brown rice but you can eat it straight up, with taco chips, tortillas or even over some pasta.
— Knead to Cook