I’m not a slow cooker evangelical. I think slow cooking is great…sometimes. It’s great if you have planned ahead, it’s great if you get everything started on time and can get back to your slow cooker at the right time, it’s great if you’re cooking cheap meat and don’t want it to turn out dry. BUT I find that slow-cooking often dulls the flavours of foods and even worse; sometimes I get a distinctive “slow-cooker taste” to the foods I cook in it. Nowadays a lot of slow cooker recipes require quiet a bit of pre-prep, and some slow cooker recipes are done in just a few hours: how is that supposed to be convenient if I work an eight-hour day?
So here is a slow cooker recipe I LOVE. No soaking the beans or browning the meat ahead of time; just dump it all in the slow cooker and walk away. The spices are added after it cooks all day, so the flavours are fresh. This is how all slow cooking should be.
- 1 lb boneless skinless chicken breast, cubed
- 1 cup dry Great Northern beans, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tsp oregano
- 1/2 tsp salt
- 1 can condensed cream of chicken soup
- 5 cups water or broth
- 1 tsp cumin
- 1/4 tsp hot pepper sauce (optional)
- 1 can chopped green chiles
- sour cream and avocado for garnish
- In slow cooker; combine chicken, beans, onion, garlic, oregano, salt, soup and water. Give everything a good stir. Cover and cook on low for 9-10 hours.
- Just before serving stir in cumin, hot pepper sauce, and chiles.