Carribbean Pink Beans & Chicken Stew Crockpot

1d
Prep Time
3h
Cook Time
1d 3h
Ready In


"Serve over rice"

Original is 4 servings

Nutritional

  • Serving Size: 1 (631.8 g)
  • Calories 550.7
  • Total Fat - 16.8 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 1122.7 mg
  • Sodium - 913.3 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 3.4 g
  • Sugars - 5.3 g
  • Protein - 84.6 g
  • Calcium - 86.5 mg
  • Iron - 12.6 mg
  • Vitamin C - 111.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Season the chicken with salt, pepper and the cumin. Let stand for 10 minutes.

Step 2

Prepare the sofrito by combining the cilantro, garlic, jalapeno, onion, red and green bell peppers until coarsely chopped in a food processor. With the motor running, add 1/4 cup chicken stock and olive oil and process until smooth.

Step 3

Place sofrito in your slow cooker, then add beans and stir in the remaining chicken stock. Add the chicken pieces.

Step 4

Cover and cook on medium for 3 hours (longer if beans and chicken not cooked).

Step 5

Occasionally re-position the chicken for even cooking (may need more water if dry).

Step 6

Chicken will be fork tender and falling off the bone when cooking is complete.

Tips


No special items needed.

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