Tuesday, June 10, 2008

Recipe by Request

Southern Slow-Cooker Chicken and Grits
(a Weight Watchers' CORE recipe)
modified by yours truly

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.

6 comments:

JamieD said...

MMMMMMMM!! Now THAT is a good Weight Watcher version of a southern dish. That is always my problem with losing weight - thanks to my upbringing I can't imagine any meal better than fried chicken, fried potatoes, fried okra and a little bit of gravy and white bread mixed in.

Thanks for the recipe!!

SAHW said...

Yummm...I'm saving this one to try soon!

VA Blondie said...

I think this is one I may have to try soon. It looks good!

Rachel said...

This sounds yummy!

Antigone said...

So you can overnight that to me, right?

Tricia said...

Ohh Thanks!! Guess what I am making this weekend!