Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip. Use the Crockpot™ Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.
1 ½poundsskinlessboneless, chicken thighs, cut into 1-inch cubes
1x 14 or 15-ounce can butter beansrinsed and drained
Instructions
While you prep the vegetables and chicken, add the tomatoes, chicken stock, spices and hot sauce to the Crockpot 3-Quart Manual Slow Cooker. Turn to the Low setting for an 8 hour cook, or the High setting for a 4 hour cook.
As you prepare the vegetables and chicken, add them directly to the Crockpot. Finally add the butter beans, stir to combine, and cover.
Cook on Low for 8 hours or on High for 4 hours.
Serve with cilantro, jalapeño slices, guacamole, lime wedges and tortilla chips.