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Categories:
black beans water chestnuts corn kernels leeks onion garlic carrots tomatoes pepper chicken oregano chili flakes
Viewed: 21 - Published at: a year agoIngredients
- 1 (19 ounce) can black beans, rinsed
- 1 (227 ml) can sliced water chestnuts
- 1 (7 ounce) can corn kernels
- 3 leeks, cleaned, white part only, sliced
- 3/4 cup onion, sweet, chopped
- 6 garlic cloves, crushed
- 2 cups carrots, sliced
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 jalapeno pepper, seeds & membrane removed, finely chopped
- 8 skinless chicken thighs, bone in
- 1 teaspoon oregano, dried
- 1 1/2 teaspoons chili flakes (optional)
Method
- Layer half the black beans, water chestnuts, corn, leeks,.
- onions, carrots, jalapeno, garlic & tomatoes.
- Sprinkle with the Oregano & chili flakes.
- Place the thighs on top & repeat layers ending with the last.
- half of the tomatoes on top.
- Turn Crock Pot to low and cook for 6 hours.
- That's all there is to it Hope you enjoy it!
