Slow Cooked Chicken with White Beans

chicken, Great Northern beans, bell peppers, onion, thyme

Over 2 years ago, armed with a new slow cooker, a supply of black-eyed peas, chicken thighs and a dream, I stumbled upon a recipe online.  Not just any recipe, this is the one which will make you want to buy a slow cooker (or bring yours down from that high shelf and dust it off).


The blog which featured the original recipe is no longer available.  I've created my own version but would love to give credit for the inspiration - leave me a comment if you're the one to thank for the original!


                                                                                            Serves 4-6.
8 chicken thighs, bone-in, skin removed
1/2 of a large onion, diced
canola oil or olive oil, for sautéing
Goya Adobo seasoning to taste
salt & pepper to taste
1 green/red/yellow bell pepper, chopped
2 cups dried white beans*, cooked or 2 cans (approx. 15 oz. ea.)
2 tomatoes, roughly chopped or 1 can diced (approx. 15 oz.)
1 tsp. dried thyme or a few fresh sprigs
1 bay leaf, optional
* Cannellini, Great Northern, black-eyed peas, Navy or any other small white beans can be used.


Thoroughly wash chicken thighs.  Remove skin and any excess fat.  Pat dry with paper towel.
Season chicken thighs with Goya Adobo, salt and pepper to taste.  


To a medium sauté pan or skillet, add oil and heat on medium flame.  Add 2 or 3 pieces of chicken to pan, and sauté for a couple of minutes on each side or until slightly browned, but not fully cooked. Repeat until all chicken thighs have been browned and set aside on plate.



Keeping browned oil in pan, add diced onions and peppers.  Sauté for a few minutes, until onions have become translucent and peppers are soft.  Add sautéed onions and peppers to slow cooker insert.
  

Mix in beans, tomato, salt, pepper and dried thyme.


Place chicken thighs on top of beans.  Sprinkle chicken with additional dried thyme -- if using fresh thyme and bay leaf, place on top of chicken.


Cover and cook on LOW for 4 to 5 hours, or until chicken is tender.



1 comment:

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