Chicken With Creamy Green Sauce And Black Beans Crock Pot Food

CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE

Steps:

• For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
• For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
• In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
• Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
• Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
• For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
• For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
• Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

CROCK-POT CHICKEN WITH BLACK BEANS & CREAM CHEESE

Steps:

• Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
• Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
• Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
• Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
• All done and enjoy!

SLOW-COOKED SOUTHWEST CHICKEN

Steps:

• In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

CREAMY CROCKPOT CHICKEN AND VEGETABLES

Steps:

• Gather the ingredients.
• Sprinkle the chicken with salt and pepper.
• Heat the olive oil in a large skillet over medium heat and brown the chicken, skin-side down, just until the skin is browned and lightly crispy. Set aside.
• In a 4- to 5-quart slow cooker , add the potatoes, carrots, onion, and garlic to the inner pot. Top with the browned chicken.
• Pour the chicken broth over top. Cover the crock pot and cook on low for 8 to 9 hours until chicken is thoroughly cooked to 165 F and the vegetables are tender.
• In a small bowl, stir together the light sour cream, mustard, honey, flour, and thyme until well blended.
• Stir the sour cream mixture into the sauce in the crock pot and turn the heat to high. Cook for 15 to 20 minutes, stirring occasionally until the sauce is thickened.

CHICKEN WITH CREAMY GREEN SAUCE AND BLACK BEANS - CROCK POT

Steps:

• 1. Season chicken w/sea salt, and any/all of the spices listed above (or others of your own choosing) and layer in bottom of pot. If they don't all fit, just lay remaining on top. They'll be fine.
• 2.I poured my salsa/sauce, corn and black beans in a large bowl, mixed together and then poured over the meat in the crock pot. (I added a bit more of the spices into this mix as well, because we like well flavored food).
• 3. I cooked mine on high for about an hour and then on low for another 5-6 hours.
• 4. Once done, take 2 forks and "pull" the thighs like you would a pork roast to shred the meat into bite size shreds.
• 5. Put cream cheese on top of the food and cover. Just let it sit on top for about 30-45 minutes or until completely melted. Mix until all is combined well and serve as desired.
• For serving: Corn or flour tortillas, corn chips, brown or long grain rice, pasta. Use as filling for Mexican lasagna or enchiladas or anything else your mind can dream up!

CROCK POT CHICKEN WITH BLACK BEANS IN CREAM SAUCE

Steps:

• Add all ingredients to crock pot, except Neufchatel cheese.
• Cook on low for 8 hours or on high for 4 hours.
• Stir in cheese cut into cubes, turn off heat. Let sit for 20-30 minutes.
• Stir to blend in cheese.
• Serve over rice, chips or on wraps.