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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 8 |
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This is easy and it tastes great! Ingredients:
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces |
1 tablespoon cooking oil |
1 12-ounce package frozen sweet soybeans (edamame) |
1 large green sweet pepper, coarsely chopped |
1 large onion, chopped |
2 fresh jalapeno peppers, seeded and finely chopped |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 14-1/2-ounce cans chicken broth |
1 8-ounce carton dairy sour cream |
3 tablespoons all-purpose flour |
2 medium zucchini, halved lengthwise and thinly sliced |
shredded monterey jack cheese (optional) |
snipped fresh cilantro (optional) |
Directions:
1. Cook chicken in hot oil over medium-high heat in a large skillet until lightly brown.
2. Combine the chicken, soybeans, sweet pepper, onion, jalapeno peppers, cumin,
3. coriander, salt, and black pepper in a 3-1/2 or 4-quart slow cooker. Pour chicken
4. broth over all. Stir to combine.
5. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for
6. 3-1/2 to 4 hours. crisp-tender.
7. If using low-heat setting, turn to high-heat setting. Combine sour cream and flour.
8. Stir sour cream mixture and zucchini into chicken mixture using a wire whisk. Cover
9. and cook for 20 to 30 minutes more or until mixture is thickened and zucchini is
10. crisp-tender. Ladle into bowls; top with cheese and cilantro, if desired.
11. makes 6 to 8 servings
12. Note: When preparing hot chile peppers, avoid burning your skin and eyes by wearing
13. gloves or sandwich bags over your hands. This way, your skin doesn't come in contact with
14. the hot pepper oils. Also be sure to always wash your hands and nails thoroughly in hot,
15. soapy water after handling the peppers.
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