- 1 lb. boneless, skinless chicken thighs, cut into cubes
- 1 can (15 ounces) navy beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) crushed tomatoes, undrained
- 1 1/2 cups chicken broth
- 1/2 cup orange juice
- 1 medium onion, diced
- 1 chipotle pepper in adobo sauce, minced (little red can in Mexican food section)
- 1 tsp salt
- 1 tsp ground cumin
- 1 bay leaf
- cilantro sprigs, shredded cheddar cheese, tortilla strips (optional)
- Combine chicken, beans, tomatoes with juice, broth, orange juice, onion, chipotle pepper, salt, cumin and bay leaf in slow-cooker.
- Cover; Cook on LOW 7-8 hours or HIGH 3 1/2- 4 hours. Remove bay leaf before serving.
- Garnish with cilantro, cheese, or tortilla strips.
Meal Budget:
- Chicken thighs = $4.62
- Navy beans = $0.92
- Low-sodium black beans = $0.92
- Crushed tomatoes = $0.50
- One orange = $0.50
- Low-sodium chicken broth = $1.08
- Frozen chopped onion = $0.44
- 1 chipotle pepper (1/6 of can) = $0.21
- salt, cumin, bay leaf
Total meal = $9.19
Per serving (6-8) = $1.15- 1.53!
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