I got a meme from my best friend the other day. It said, “I miss over-eating with you.” It’s so true. Kristen and I + food can be trouble. A couple of foodies with less-than-ladylike appetites and ahem, yeah. We’re a work in progress, what can we say? Besides, it totally made me laugh.
Kristen is one foodie in my life. Tiffany is another. Tiffany has introduced Mark and I to several dishes and she’s a wonderful cook. If she invites us over for dinner…we’re there! Plus she and I can whine about our husbands and how they have little love for vegetarian proteins like lentils and beans.
A few weeks ago when Tiffany sent me a text ooo-ing and ahhh-ing over an easy recipe her whole family loved, that was all I needed to know. The ingredients were on my grocery list the very next week…even though my chili contest has been over for a quick minute. Chili is the most perfect food and so there’s never a need to forego chili. NEVER!
This recipe was scrumptious and it is the PERFECT recipe for my first post in 2019. Much of the world is ON POINT with their nutrition (for now) and my little dietitian heart loves to think that all of the momentum of January and the new year will translate into lasting changes and healthier lives all around. Kumbaya!
With no intent, this recipe just so happens to be gluten-free, dairy-free, and carb-controlled. If you want to skip the beans (which I strongly advise against) it is also Paleo and Whole30 compliant. Just in case that’s of interest to you.
All that to say, this recipe has it all: tender protein, starchy and subtly sweet potatoes, fibrous and hearty beans, and the perfect bit of flavor and spice from the salsa verde and cumin. Kid-tested (and husband-tested), mother-approved. Thanks, Tiffany! Starting off 2019 with 1-2-3, healthy!
- 3 lbs boneless, skinless chicken thighs
- 2 large sweet potatoes, unpeeled, cut into 1" cubes (~2 pounds)
- 1 (16 oz) jar tomatillo salsa (salsa verde)
- 2 cups low-sodium chicken broth
- 2 tsp ground cumin
- ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cans low-sodium pinto beans, drained, rinsed
- In a 7 quart or larger slow cooker, combine the chicken, potatoes, salsa, broth, cumin, salt, and pepper. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 7-9 hours on low. Alternately, cook in a Dutch oven or large pot by bringing to a simmer and cook, covered, over medium-low heat until chicken shreds easily with a fork and sweet potatoes are tender, about 1½ hours.
- Add beans during last 30 minutes of cooking. Shred chicken using 2 forks and return to slow cooker or pot; stir. Serve topped with avocado, cilantro, sour cream, and/or onion, if desired.