Prep 20 mins
Cook 6 hrs
From the Southwest Slow cooker
- 3 boneless skinless chicken breasts
- 1 cup sliced jicama
- 1 zucchini, sliced
- 1 poblano chile, seeded and chopped
- 3 chipotle chiles in adobo
- 1⁄2 cup sun-dried tomato
- 1 tablespoon dried oregano
- 1 cup chopped cashews
- fresh cilantro, chopped
- Cut chicken into 1/2 inch cubes.
- Heat some olive oil in a skillet and lightly brown chicken cubes.
- Add all ingredients except cashews and cilantro to slow cooker.
- Cover and cook for 5-6 hours on low.
- Serve over rice and garnish with the chopped cashews and cilantro.
This recipe didn't work for me at all. As I assembled the ingredients, my instinct was to throw in some crushed tomatoes, but I thought I'd give the recipe a shot as written. I should have listened to my intuition. As I feared, it was far too dryâ€”maybe it should call for sun-dried tomatoes packed in oil? My jicama slices came out crunchy. They would have been better cut into matchsticks instead of slices. The chipotles really should be chopped or pureed; cooked whole, they look too much like the sun-dried tomatoes, and it is startling and unpleasant to mistake one for the other! I also didn't feel like the cashews added much to this dish. I might use this as an inspiration for a spicy chicken stew, but if I make it again it will be heavily modified!