September 27th, 2019

Slow Cooker Santa Fe Chicken with Avocado Lime Crema

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 30 minutes/6-8 hours

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Chicken Stew

• 5 chicken breasts, skinless, boneless
• 3 bell peppers, sliced
• 1 large sweet onion, sliced
• 4 roma tomatoes, diced
• 1 6 oz. can green chilies
• 1 12 oz. can pinto/black beans, drained
• 2 habaneros, diced (optional)
• 4 cloves garlic, diced
• 4 tbsp. chili powder
• 4 tbsp. ground cumin
• 1 tbsp. cayenne pepper
• 3 tbsp. oregano
• 3 tbsp. olive oil
• 1 c. chicken stock/water
• salt and pepper

Avocado Lime Crema

• 8 oz. sour cream
• 1 avocado, cubed
• 2 limes, juiced
• 1/2 c. fresh cilantro
• 1/4 c. green onion
• salt and pepper

1. First, make the stew. Put all of the veggies and garlic at the bottom of the slow cooker. Add the beans and chilies on top of the veggies. Sprinkle about half of the ground seasonings over the veggies and beans and mix together. Pour the stock/water into the pot.
   
2. Place the chicken on top of the entire mixture and add the oil. Lastly, place the rest of the ground seasonings on top. Cook for about 6-8 hours on low heat or until the chicken can be pulled apart with a fork.
3. While the chicken is braising, make the crema. Put all of the crema ingredients into a blender and blend until full incorporated. It should not be too thick and should fall off a spoon. If the sauce is too thick, gradually add more lime juice or vinegar. Place in the fridge until cooled down.
4. Once the chicken is done cooking, place in a bowl and add the crema over top. This dish tastes amazing with some fresh green onions and avocado!

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Me Cuisine Tips

• Serve the chicken over some rice...or even cauliflower rice (that's what I used and it turned out amazing)!
• To make it spicier, just add more habaneros or other hot peppers.
  
• Adding corn will amp up the texture and make the liquid slightly creamier.