5

Southern Slow Cooker Chicken and Grits

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 a spicy, smoked flavor to this recipe by using one (14.5-ounce) can of drained, diced, roasted tomatoes
Ingredients

fat free chicken broth

1¾ cup(s)

uncooked white corn grits

6 Tbsp

olive oil

1 Tbsp

uncooked onion(s)

1 small, diced

garlic clove(s)

1 medium clove(s), minced

fresh mushroom(s)

1 cup(s), sliced

jalapeño pepper(s)

1 small, seeded and minced (do not touch seeds with bare hands)

sweet red pepper(s)

1 medium, or yellow pepper, chopped

fresh tomato(es)

2 medium, cored and chopped

ground cumin

¼ tsp

table salt

½ tsp

black pepper

¼ tsp

uncooked boneless skinless chicken thigh(s)

1 pound(s), 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 black 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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