Black Bean Chicken Recipe

This is a slow cooker recipe that feeds armies for very little.

Prepping the beans: Pour a bag (1 lb) of black beans in a colander and rinse thoroughly. Place the beans in a bowl, stir them gently. Skim off all the beans and pieces that float on top of the water. Pour out the water. Add very hot tap water and let them soak over night. The beans will almost triple in size so make sure you have put them in a bowl big enough to accommodate.

The Next Day, Gather your ingredients:

2 lbs Frozen Boneless Skinless Chicken Breast

(A bag tends to be a pound of food. Measurements are not exact, it's a stew, put what you want in it.) 

1 bag Frozen Carrots
1 bag Frozen Corn
1 bag Frozen Green Beans
1 bag Frozen Snap Peas
1 bag of Prepped Black Beans
4 Chicken Bullion Cubes
1 tsp Red Chilies
1 chopped, small Onion
Season to taste - Garlic Powder, Seasoned Salt, Black Pepper, Parsley, Basil, Cilantro.
1/4 cup Sweet Baby Ray's Barbecue Sauce

Toss everything in the Crock Pot set on High for 4 hours.
I have this 6 quart version. It's big and wonderful. I love it. You can pick one up at Target for about $45.00

About 20 minutes before you are ready to eat, take the chicken out. Put the chicken into a bowl and shred it with two forks- ripping them in opposite directions. Add about three squirts of Ray's Sauce, until the chicken is coated but not swimming in it. 

Next, Drain most of the juice from the crock pot into a pot on the stove. Make gravy.

Gravy: Boil drippings on high for about 10 minutes to condence the flavor. Sift in about 1/4 cup of tortilla four. Whisk gravy until it starts to thicken. Turn heat down to low and stir frequently for another 6 minutes.

On a plate place veg, top with gravy. Add shredded chicken and slice of Challah Bread. 

It does take some time to prepare this meal. But it takes a long time to make great food. As any Jew knows, more time, more love put in, and it's the love that makes it so very tasty. :)

Peace and Love, 

Sarazann