My slow-cooker is really underutilized. When I saw this recipe on one of my favorite blogs, Dave Bakes, I fell in love with it. It had SO many of my favorite flavors. I loved that the chicken thighs and beans actually cooked in the salsa verde. The salsa imparted such a fabulously tangy and spicy flavor. What a wonderful slow-cooker meal!
A while ago, Dave of Dave Bakes convinced me to get a Pullman loaf pan… so I had to make a Pullman loaf of cornbread to accompany this meal. It was only fitting. 😉 Spicy and Great!
Yield: Serves 6 to 8
- 2 T extra-virgin olive oil
- 5 boneless skinless chicken thighs
- 12 to 16 ounces chicken sausage (about 5 links), such as chicken apple sausage or chicken other smoked chicken or turkey sausage
- 1 cup chopped yellow onion
- 8 large garlic cloves, minced
- 2 cans (about 16 ounces each) organic Great Northern Beans, drained and rinsed
- 2- 12 oz jars tomatillo salsa, about 1 1/2 cups
- 1 cup chicken stock
- 1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
- 1 cup frozen corn kernels
- 2 T finely chopped jalapeno peppers, or mild chile peppers (I used canned fire-roasted jarred green chilies)
- 1 1/2 tsp ground cumin
- 1/2 tsp coarse salt
- 1/4 tsp freshly ground black pepper
- dash cayenne pepper, optional
- sour cream, creme fraiche, or plain Greek yogurt, for serving, if desired
- fresh cilantro, for serving, if desired
- lime wedges, for serving, if desired
- In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through.
- Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except the garnishes (sour cream (etc.), cilantro, and lime wedges).
- Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. (I cooked mine on low for 7 hours.)
- To serve, top with a dollop of sour cream/yogurt/creme fraiche, sprinkle of chopped cilantro, and a lime wedge, as desired.
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