SOUTHERN SLOW COOKER CHICKEN AND GRITS - 7 Points

By Nana_CAM

Like cooking short-cuts? Cut back on prep time and add a spicy, smoked flavor to this recipe by using one (14.5-ounce) can of drained, diced, roasted tomatoes.

PointsPlus Value: 7

Ingredients

• 1 3/4 cup(s) fat-free chicken broth
• 6 Tbsp uncooked corn grits
• 1 Tbsp olive oil
• 1 small onion(s), diced
• 1 clove(s) garlic clove(s), minced (medium)
• 1 cup(s) mushroom(s), sliced
• 1 small jalapeno pepper(s) seeded and minced (do not touch seeds with bare hands.
• 1 medium sweed red pepper(s), or yellow pepper, chopped
• 2 medium tomatoes, cored and chopped
• 1/4 tsp Durkee ground cumin, or other brand
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1 pound(s) skinless chicken thigh(s), cut into 1-inch chunks.

Preparation

Step 1

Place broth in a 3- to 5 quart slow cooker. Slowly add grits, stirring constantly, to avoid lumps; set slow cooker aside.

Heat oil in a large skillet over medium-high heat. Add onion, garlic, mushrooms, jalapeno and red pepper; saute', stirring frequently, about 5 minutes. Add vegetables to slow cooker. Place tomatoes, cumin, salt and black pepper in slow cooker, stir to mix. Add chicken thighs; cover and cook at medium setting for 5 to 6 hours. Yields about 1 1/2 cups per serving.
Note: This dish will be soupy so serve in bowls.