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Ingredients
- 2 lbs skinless chicken thighs (boneless if possible)
- 2 tbsp. unsweetened cocoa powder
- 1 tsp. chipotle chile powder
- 1/2 tsp. ground cumin
- 1/2 tsp. cinnamon
- 3/4 tsp. garlic salt
- 1 large onion, thinly sliced
- 1 can (14 1/2 oz) diced tomatoes
- 1 cup reduced-sodium chicken broth
- 2 tbsp. quick-cooking tapioca
- 1 can (15 oz) pinto beans
- 6 flour tortillas
- Spanish rice, if desired
Details
Servings 6
Preparation time 15mins
Cooking time 21mins
Adapted from Familycircle.com
Preparation
Step 1
1. Coat slow cooker with nonstick cooking spray.
2. Place chicken thighs in slow cooker & season with unsweetened cocoa powder, chipotle chile powder, cumin, cinnamon, & garlic salt. Scatter onion over chicken. Stir together tomatoes, broth, & tapioca; pour over onions.
3. Cover & cook on HIGH for 5 1/2 hours. Stir in beans & cook an additional 30 minutes. Remove bones (if not using boneless.)
4. To serve, scoop into tortillas & garnish with desired toppings (cheese, tomato, sour cream, cucumber, green onion, onion, etc.)
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