Slow Cooker Tex-Mex Chicken
1 pound boneless, skinless chicken thighs, visible fat removed, rinsed,
and patted dry
1 - 16 oz package frozen onion and pepper strips, thawed
1/4 cup water
1 - 10 oz can diced tomatoes and green chilies
1 teaspoon ground cumin
Coat a medium nonstick skillet with cooking spray. Heat over medium-high
heat.
Add thighs and brown on one side, reduce heat to medium, and brown other
side; spray as needed. Remove from skillet.
Add onions and peppers to skillet and cook until just tender.
Transfer onions and peppers to 4- to 5-quart slow cooker and arrange
thighs on top. Pour in 1/4 cup water and tomatoes.
Cook on LOW 4 hours and stir in cumin. Cook an additional 30 minutes, or
until thighs are very tender.
Makes: 6 servings
Nutritional Information per Serving: Calories 121, Protein 16 gr, Fat
3.2 gr, Sat fat .8 gr, Carbs 6.4 gr, Sugar 2.7 gr, Fiber 0 gr, Sodium
267 mg, Cholesterol 72 mg
Darlene
Posted by: Darlene BC <dsharple@shaw.ca>
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