Slow Cooker Spanish Chicken
This
slow-cooking stew is full of Mediterranean flavors of chorizo, olives, tomatoes
and peppers. The meat will fall from the bone.
Ingredients
- 2 garlic cloves, minced
- 3-4 tablespoon taco seasoning
- 1 medium onion, chopped
- 1 10 oz can rotel tomatoes, undrained
- 1 6 oz can tomato paste
- 1/2 cup frozen corn
- 1/2 cup cilantro
- 1/2 large red and green bell pepper, chopped
- 2 pounds boneless skinless chicken breasts or thighs
- 1 14.5 oz can petite diced tomatoes, undrained
- 1 15 oz can white beans, rinsed and drained
- 2 cups cooked rice
Instructions
First, Add
the chicken to the slow cooker. Sprinkle taco seasonings on both sides of the
chicken.
Then, Add
the remaining six ingredients to the slow cooker.
Cover and
cook on low heat for 6-8 hours. If you notice that the liquid is too thin to
your taste, add 3 teaspoons cold water, 3 teaspoons cornstarch in a glass and mix
until no more lumps. Add the mixture to the slow cooker before the time is up
and cook for 15 to 30 minutes.
Once the
chicken is cooked, break into pieces and add the white beans, corn and
cilantro. Mix well and let stand until corn is heated.
Serve over
cooked rice. Happy Cooking Time.
