Shelly's Recipe

PEASANT STEW - Crock pot

Category: Stews

1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
6 chicken thighs (about 1 1/2 lbs), skinned
1 cup chopped onion
1 (14.5-oz) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
1 (4.5-oz) can chopped green chiles, undrained
1 (15-oz) can pinto beans, rinsed and drained
1 (15-oz) can kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1/4 cup sour cream

Combine cumin, salt, and pepper; sprinkle over chicken.

Place chicken in an crock pot; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on HIGH 1 hour.

Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 tsp cilantro and 2 tsp sour cream. Serves 6