The weather is crazy all along the east coast this week. If you didn’t get snow, you got rain. If you didn’t get rain, you got snow. You might even got a combination of the two. What I do know, is weather like this, makes me want a nice, big bowl of comfort food.
I love days like this so I can throw a few things into a slow-cooker and let it do the work for me. Days like this just make you feel kind of lazy, and that’s okay.
Since I’m feeling lazy, I wanted as little work as possible for this meal. So, I’ve got a six-ingredient Slow-Cooker Chicken and Bean Soup. Three ingredients will go into the slow-cooker, and the other three will be used as a garnish. If you don’t like one of the garnish ingredients, leave it out and you have even less that you have to work with! How easy is that sounding?
Ingredients:
1lb bone-in chicken thighs, skin removed and discarded
1 cup salsa
30 oz can Bush’s Cocina Latina Frijoles a la Mexicana (pinto beans in a tomato and Serrano sauce with tiny bits of bacon)
Red onion, sliced for garnish, optional
Fresh cilantro, chopped, for garnish, optional
Queso Fresco crumbles, for garnish, optional
Place the chicken thighs into the bottom of a slow-cooker.
Have you ever tried these? They’re delicious! And, no, Bush’s didn’t pay for this post or pay me to use their product. This is what I used and they are really good!
Pour the beans and salsa over the chicken. Stir the beans and salsa together.
Cook on low for about 5 hours, or until the chicken is cooked through and tender enough to shred off of bones.
Remove the chicken thighs from the slow-cooker and remove the bones and discard the bones.
Shred the chicken into bite-sized pieces.
Return the shredded chicken back into the beans and stir to combine.
Spoon the Chicken and Bean Soup into bowls and garnish with red onion slices, freshly chopped cilantro, and Queso Fresco crumbles.
- 1lb bone-in chicken thighs, skin removed and discarded
- 1 cup salsa
- 30 oz can Bush’s Cocina Latina Frijoles a la Mexicana (pinto beans in a tomato and Serrano sauce with tiny bits of bacon)
- Red onion, sliced for garnish, optional
- Fresh cilantro, chopped, for garnish, optional
- Queso Fresco crumbles, for garnish, optional
- Place the chicken thighs into the bottom of a slow-cooker.
- Pour the beans and salsa over the chicken. Stir the beans and salsa together.
- Cook on low for about 5 hours, or until the chicken is cooked through and tender enough to shred off of bones.
- Remove the chicken thighs from the slow-cooker and remove the bones and discard the bones.
- Shred the chicken into bite-sized pieces and return the chicken back into the beans. Stir to combine.
- Spoon the Chicken and Bean Soup into bowls and garnish with red onion slices, freshly chopped cilantro, and Queso Fresco crumbles.
