Memories of Tucson Chicken

Makes 6 servings
Prep. Time: 20 minutes Cooking Time: 4 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
1 medium onion, chopped coarsely
3 cloves garlic, minced
2–3 green chiles, chopped, or 4-oz. can be chopped green chiles
1 cup chopped tomatoes
2 cups corn, fresh, frozen, or canned
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. dried basil
2 cups chicken broth *make sure yours is gluten-free if you’re making this recipe gluten-free
6 boneless, skinless chicken thighs
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    Makes 6 servings
    Cooking Time: 4 hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Cooking:
    1 green bell pepper, chopped
    1 or 2 zucchini, chopped
    ¼–½ cup cilantro leaves
  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock and spread out evenly.
  4. Cover. Cook on Low 3 hours.
  5. Lift out thighs and keep covered on a platter.
  6. Stir in bell pepper and zucchini.
  7. Return chicken to the cooker, again pushing the pieces down into the liquid.
  8. Cover and continue cooking 1 more hour on Low, or until an instant-read meat thermometer registers 160–165°F when stuck in the thighs.
  9. Place the chicken on a platter. Spoon vegetables and broth over top. Scatter cilantro leaves over all and serve.

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