National Slow Cooker Month
Adapted from Taste of Home
1 medium onion, chopped
2 garlic cloves, minced
1 quart (4 cups) of water
2 boneless, skinless chicken breasts
1/2 pound dry navy beans
1/2 green bell pepper, chopped
1 1/2 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 teaspoon chicken bouillon granules
- Add all the ingredients above to the slow cooker – do not stir.
- Cook on high for 8 – 10 hours
- Uncover and stir to break up the meat.
- Spoon into bowls and top with shredded Monterey Jack cheese, sour cream, and red pepper flakes.