This dish reminded me of our family favorite, Crockpot Chicken Enchilda Soup. Miss F was a huge fan of this, but didn't like it served over the rice, she preferred hers straight. This is a perfect winter meal, throw everything in the crockpot in the morning and prep the rice after you shred the chicken, dinner is served. This will definitely go into my recipe box for the days when Miss F's after school activities keep us out late. It is so nice to come home to a house that smells great and dinner is ready. Thanks to Pink Parsley for the inspiration.
½ yellow onion, minced
1 green bell pepper, seeds and ribs removed, chopped
2 cups frozen corn
1 (15-oz) can black beans, drained and rinsed
1 jalapeno, seeds and ribs removed, minced
3 garlic cloves, minced
2 cups chicken broth
1 (14.5 oz) can Rotel, diced tomatoes with chiles
2 tablespoons corn starch
1 tablespoons brown sugar
1 tablespoon tomato paste
2 teaspoons chile powder
1 ½ teaspoons ground cumin
1 ½ pounds boneless, skinless chicken thighs, trimmed of excess fat
1 minced chipotle chile in adobo sauce
¼ cup minced fresh cilantro
2 cups white rice
Add the onion, bell pepper, corn, beans, jalapeno and garlic to the crockpot. Whisk together the broth, Rotel, corn starch, sugar, tomato paste, chile powder and cumin. Pour the broth mixture into the crockpot, stir to combine. Season the chicken with salt and pepper and nestle the chicken thighs to the crockpot . Cover and cook on low for 4 to 6 hours.
Remove the chicken from the crockpot and shred with two forks. Return the chicken to the crockpot and stir in the chipotle. Cover and cook on high for 10 minutes more. Prepare the rice per package instructions. Serve the rice with the chicken spooned over top, top with cilantro.
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