Recipe – Chipotle Chicken Stew

This is a fantastic recipe I found in my crockpot cookbook when looking for weight loss surgery friendly recipes. I made it last week (sorry, no pictures) and it also got the hubby seal of approval. No nutritional information included as your ingredients and serving sizes may vary.

  • 1 pound boneless skinless chicken thighs, cut into cubes
  • 1 can (15 ounces) navy (or cannelini) beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) crushed tomatoes, undrained
  • 1.5 cups chicken broth/stock
  • 1/2 cup orange juice
  • 1 medium onion, diced
  • 1 chipotle pepper in adobo sauce, minced (I used two since both hubby and I love the flavor and added spice)
  • 1 tsp salt
  • 1tsp grounc cumin
  • 1 bay leaf
  1. Combine all ingredients in 4.5 quart slow cooker
  2. Cover, cook on LOW for 7 to 8 ours or HIGH for 3.5 to 4 hours. Remove bay leaf before serving.
  3. Garnish as desired.

The recpe says it makes six servings but, they don’t take into account WLS size portions. I didn’t use any garnish on mine but some suggestions would be cheese, a dollop of greek yogurt (instead of sour cream) or maybe some cilantro sprigs. This is a really delicious recipe and is not TOO spicy but could be made spicier to taste by adding more pepper or different kinds of pepper. I really love the smoky, slightly spicy taste of chipolte and probably could have gotten away with mincing up a third in this. The weather’s been cold and this was a nice warm and filling meal. With the beans and chicken, it’s very hearty.

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