Slow Cook Chipotle Chicken Stew

By kgl1255

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into cubes
• 1 can (15 ounces) navy beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14 1/2 ounces) crushed tomatoes, undrained
• 1 1/2 cups chicken broth
• 1/2 cup orange juice
• 1 medium onion, diced
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 bay leaf
• Cilantro sprigs (optional)

Preparation

Step 1

1. Combine chicken, beans, tomatoes with juice, broth, orange juice, onion, chipotle pepper, salt, cumin and bay leaf in CROCK-POT.

2. Cover; cook on LOW 7 to 8 hours or on HIGH 3 1/2 to 4 hours.

Remove bay leaf before serving. Garnish with cilantro sprigs, if desired.