- 1 lb. boneless chicken (can use as little as 1/2 lb. without changing much)
- 1 onion, chopped
- 1 T. minced fresh garlic (about 6 cloves if you're using truly fresh, but I use the kind in a squeeze bottle)
- 1 T. chili powder (more if you're not giving this to kids)
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/4 - 1/2 tsp. black pepper
- 2 carrots, shredded
- 3 15oz. cans of light colored beans - pinto, cannelini, small white all work well here. I usually use 2 different kinds for some additional color/texture
Put the chicken and onion in the bottom of the crock, then cover in spices and carrot. Lastly, drain & rinse the beans (you don't have to do this particularly well, but it helps reduce any off taste from the bean liquid) and add them on top.
Cook on low at least 6 hours, or on high at least 3, before testing the chicken to see if it's done. Remove the chicken to a bowl and shred it with two forks, then return it to the crockpot and stir.
For the stovetop:
Use pre-cooked chicken, whatever you have leftover from another meal. Dump everything in the pot together, and don't worry about rinsing the beans at all (you'll need a little more liquid since the chicken is already cooked). Stir well and cook on medium for 15-20 minutes, adding a little water or chicken broth if it gets too dry.
This recipe is incredibly versatile. I've left out the carrots, added frozen corn or finely diced squash, sometimes a few tablespoons of leftover pumpkin puree. It's always good, and the leftovers are fantastic too.