Southern Slow Cooker Chicken and Grits
3
Points®
Total time: 6 hr 30 min • Prep: 25 min • Cook: 6 hr 5 min • Serves: 4 • Difficulty: Easy
Like cooking short-cuts? Cut back on prep time and add spicy, smoked flavor by subbing drained, diced, roasted tomatoes with chiles for the fresh tomatoes.
Ingredients
Fat free chicken broth
1¾ cup(s)
Uncooked white corn grits
6 tbsp(s)
Olive oil
1 tbsp(s)
Onion
1 small, diced
Garlic
1 clove(s), large, minced
Mushrooms
1 cup(s), sliced
Jalapeño pepper
1 small, seeded and minced (do not touch seeds with bare hands)
Red bell pepper
1 medium, or yellow pepper, chopped
Tomato
2 medium, cored and chopped
Cumin seeds
¼ tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Uncooked boneless skinless chicken thigh
1 pound(s), boneless, cut into 1-inch chunks
Instructions
1
Place broth in a 3- to 5-quart slow cooker. Slowly add grits, stirring constantly, to avoid lumps; set slow cooker aside.
2
Heat oil in a large skillet over medium-high heat. Add onion, garlic, mushrooms, jalapeno and red pepper; sauté, stirring frequently, about 5 minutes. Add vegetables to slow cooker. Place tomatoes, cumin, salt and pepper in slow cooker; stir to mix. Add chicken thighs; cover and cook at medium setting for 5 to 6 hours. Yields about 1 1/2 cups per serving. (Note: This dish will be soupy so serve in bowls.)
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