| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry, Crockpot, 20-minute, Quick/easy |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Great Northern dried beans water; boiling |
| 2 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 3 |
|
Pickled jalapeno peppers seed; derib; chop |
| 1 |
tb |
Cumin |
| 1 |
ts |
Chili powder |
| 1 1/2 |
lb |
Boneless, skinless chicken |
|
|
White meat; cut into 1" pcs |
| 1 |
lb |
Summer squash |
| 15 |
oz |
Hominy or corn; drained |
| 1/2 |
c |
Sour cream |
| 2 1/4 |
ts |
Salt or to taste |
| 1 |
tb |
Lime juice |
| 1/4 |
c |
Cilantro; chopped |
| 2 |
|
Plum tomatoes; chopped |
INSTRUCTIONS
Bring beans to a boil in enough water to cover. Drain.
Combine beans with 3 cups boiling water in slow-cooker. Add seasonings.
Place chicken on top. Quarter squash lengthwise; seed and cut crosswise
into 3/4" pieces. Add to cooker.
Cover and cook on low heat for 7 hours or until beans are tender. Stir in
hominy or corn, sour cream, salt, lime juice and chopped cilantro.
Spoon into bowls. Garnish with sour cream, tomato and cilantro if desired.
Adapted from Family Circle MM Wrenn
Posted to MM-Recipes Digest by "Deborah Kuhnen" <debkuhnen@email.msn.com>
on Feb 20, 1998
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”