Crock Pot Chronicles| Southwestern Chicken Jumbo
Posted on May 16, 2014
Inspired by one of my favorite chefs I woke up with the grand idea of making Thai Chicken in a Peanut Sauce in my crock pot. I had all my ingredients ready. I turned on the crock pot, added the chicken, onions, minced garlic, and broth.
As the chicken began to break down (maybe 2 hrs into cooking) I became overwhelmingly indecisive. I ended up throwing out the whole idea of this Thai inspired meal.
I was stumped. I didn’t want to waste my chicken breast. So I surveyed my pantry and this amazing “gumbo” was born.
I added to the 4 oz boneless skinless breast, 1 can of red kidney beans, 2 cups of fresh corn, 1/2 prepared salsa, 1/2 pack of taco seasoning, 1 can of tomato soup and 1 Tbsp of cumin.
I stirred all ingredients together and let simmer for an additional 4 hours.
Once I was able to pull apart all of the chicken, I knew it was missing something.
My fiancé suggested adding rice! Duh! (He rescues a lot of my ideas and recipes lol) I added 1/2 cup of white rice and allowed all of the moisture and seasoning to absorbed directly into the rice!
It turned out great! And I can’t wait to make it again!