With back to school and fall just around the corner,
my mind turns quickly to fall food.
(I seem to have food on the brain, ALL the time!)
I love to make stews, roasted meats and vegetables, and I love to use my crock pot!
It’s one of the best kitchen tools you can have.
What’s not to love about putting the makings of dinner into one dish, turning it on and having dinner ready for you a few hours later? Love that!
So when I had the opportunity to review the newest book from the Best of Bridge, the Best of Bridge SlowCooker Cookbook, coming out in October, I absolutely said YES!
If there are any ladies that can come out with an amazing slow cooker cookbook, it’s them!
It’s no secret how much I love and admire the Best of Bridge cookbooks!
I have made more recipes from this line of books than I can count…not to mention the recipes my Mom, sister, aunts and friends have made.
They are my go-to books every time I need cooking inspiration or am looking for a recipe.
So to be able to review this new book was an honour!
This new book is filled with easy to make, delicious, real recipes,
so it was hard to decide which to make first.
But it was a cool kind of day here, with a feeling of fall in the air,
so I decided a stew would be perfect!
And as luck would have it, I had everything I needed at home to make it!
This dish was easy to put together and
made the house smell amazing all day.
It was hearty, healthy and delicious!
Friday Fiesta Chicken Stew
- 8 skinless chicken thighs
- 1 tbsp vegetable oil
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp pepper
- 1 14 oz can of diced tomatoes, with juice
- 2 tsp brown sugar
- ½ cup chicken broth
- 1 red bell pepper, chopped
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp chopped fresh cilantro
- 1 to 2 tsp pureed chipotle pepper
- 2 tbsp fresh squeezed lime juice
- Place chicken in a 5 to 6 quart slow cooker.
- In a skillet, heat oil over medium heat, then add onions, garlic, cumin, oregano, pepper and salt. Cook for about 5 minutes, stirring occasionally.
- Stir in tomatoes, brown sugar and broth, and bring to a boil.
- Pour over the chicken, turning the chicken to coat. Cover and cook on low for 5-6 hours or on high for 2½ to 3 hours. (Until the juices run clear when the chicken is pierced.)
- Stir in the red pepper, corn, cilantro and 1 tsp of the chipotle pepper and lime juice. Then cook on high for about 20 minutes (until the red pepper is tender).
Notes and Tips!
- You can also use bone-in chicken thighs or drumsticks for this recipe. The original recipe calls for this type of chicken, but I don’t like bones so I used boneless chicken.
- Instead of chipotle peppers I used a 4.5 oz can of Old El Paso Green Chilis.
- This chili is a little watery, (kind of like soup), but we really liked it this way! Perfect for sopping up with chunks of bread or cornbread!
So if you are looking for a good slow cooker cookbook,
I would highly recommend this one!
It comes out this October!
Have a delicious day!