1 ¾ cup fat-free chicken broth
6 Tbsp uncooked corn grits
1 Tbsp olive oil
1 small onion, diced
1 medium garlic clove, minced
1 cup mushrooms, sliced
1 can of Rotel (for novices, this is canned chopped tomatoes with green chilies)
1 medium sweet red or yellow pepper, chopped
¼ tsp ground cumin
½ tsp salt
¼ tsp black pepper
1 lb. boneless, skinless chicken thighs
Place broth in a 3 to 5-quart slow-cooker (aka Crock Pot). Slowly add grits, stirring constantly, to avoid lumps, set slow cooker aside.
Heat oil in a large skillet over medium-high heat. Add onion, garlic, mushrooms and red/yellow pepper, sauté, stirring frequently, about 5 minutes.
Add vegetables to slow-cooker. Place Rotel and spices in slow-cooker; stir to mix. Add chicken thighs, cover and cook at medium setting for 5 to 6 hours.
Yields about 1 ½ cups per serving. Note: This dish will be soupy so serve in bowls.