Overlook Farm

Warm up with one of Chef Tim’s one-pot wonders!

Ingredients:

1 tablespoon olive oil
1 pound chicken breasts, cut into ¾-inch slices
2 onions, chopped
2 tablespoons chili powder
1 tablespoon ground coriander
3 (14 ½-ounce cans diced tomatoes with green chilies
2 (15 ½-ounce) cans red kidney beans, rinsed, drained
½ cup lightly packed fresh cilantro leaves

Instructions

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker. Add the onions to the skillet and cook, stirring, until softened, about 5 minutes. Remove the skillet from the heat and stir in the chili powder and coriander. Transfer the onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4 to 6 hours on high or 8 to 10 hours on low. To serve, sprinkle with cilantro.