I make a lot of chicken in my house. It easy to come by and fairly economical as a meat source. Plus, my kids will eat it. However, I am always looking for new ways to utilize this staple and easy ways to cook it. This recipe is a super easy, tasty way to make chicken. If you are a fan of mexican or southwest food, you’ll love this one. I often serve it on Fiesta Fridays in my house or anytime I know I won’t have much time for dinner prep. You also don’t have to worry about overcooking the chicken really, since you WANT it to break apart.
2 pounds boneless, skinless chicken thighs
oil for browning
1/4 cup gf oat flour
1 tsp garlic salt
2 tsp unsweetened cocoa powder
1 tsp chipotle chili powder
1/2 tsp cumin
1/2 tsp cinnamon
1 large onion, halved and thinly sliced
1 can fire roasted diced tomatoes*
1/2 cup chicken or vegetable broth
1 can pinto beans**
Heat 2 to 3 tablespoons oil in a large skillet (enough to cover bottom) over medium high heat. Generously season chicken with garlic salt. Dredge in oat flour. Cook chicken a few minutes on each side just to brown. Cook in batches adding a little more oil if needed. Place chicken in crock pot. Scatter onions on top. Add cocoa powder, chili powder, cumin and cinnamon to tomatoes and stir to combine. Pour tomatoes over onions, making sure all the onions get wet. Pour in broth.
Cook in slow cooker on low for 8 hours or high for 4-6 hours. During last hour, stir in pinto beans and break up large chicken pieces. Serve as desired with rice and tortillas.
* You can also use regular diced tomatoes or fresh diced tomatoes. You will need about two cups fresh.
** If you won’t be home to stir in the beans, you can leave them out and serve on the side. My family likes the taste of the combined dish. Optionally, you can just omit the beans all together and use the chicken for tacos. Yum! For a lighter version, you can also use 1/2 chicken thighs and 1/2 chicken breast.
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© Copyright 2012. Michaela C. Jones. Please do not copy, repost or reprint without permission.