Serves: 4
Ingredients:
- 1 cup of dry navy beans
- 1/2 cup of corn
- 1 medium-sized chicken breast
- 1 Roma tomato, chopped
- 1/4 cup onion, chopped
- 1/2 tsp Oregano
- 1 tsp Chili powder
- 1/2 tbsp Salt
- 1 tsp Crushed red pepper flakes
- 1 poblano pepper, chopped with seeds removed
- 1 4oz can of green chilis
- Water
- Tortilla chips (optional)
- Shredded cheddar cheese (optional)
Directions:
- Rinse the beans and pick out any pebbles or bad beans.
- Leave beans in 2.5 cups of water to soak overnight, or 7-11 hours.
- Drain off but do not discard the juice from the soaked beans. Put the beans into a slow cooker, then add the other ingredients (except water).
- Using the reserved bean juice, and water if necessary, add liquid to the slow cooker until the ingredients are covered completely.
- Cook on low for 8-11 hours.
- Serve with tortilla chips and shredded cheddar cheese, if using.
Notes:
- The chicken does not take 8 hours to cook. This recipe puts it in with everything else because it is easier. But if you want to, you can add the chicken about 3 hours before you want to eat it. When you add something to a slow cooker in the middle of the cooking, you want to have the lid off the slow cooker for the shortest possible amount of time, to keep the temperature high.
- If you want to have shredded chicken instead of chopped chicken, you can add the breast whole, then shred it when the cooking is done. If you are adding the chicken partway through cooking, add the breast when there are 4.5-5 hours left in the cooking time.
- If you are adding the chicken part way through the cooking, then at the beginning add enough water to cover the ingredients plus about a half an inch.