Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.
This recipe is from the National Chicken Council and U.S. Poultry & Egg Association.
2 pounds ground chicken
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 onion, diced
1 red pepper, diced
1/2 cup ketchup
1 teaspoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 can (14.5 ounces) diced tomatoes, drained
1 tablespoon brown sugar
1 can (14.5 ounces) black beans, drained
4 tablespoons fresh cilantro, chopped
6 soft rolls, sliced horizontally
In small bowl, combine chili powder, cayenne, salt, paprika and pepper. Set aside. In large saute pan, warm oil over medium heat. Add onion, red pepper and spice mixture. Reduce heat to medium low and cook until vegetables are tender, about 12-15 minutes. Remove vegetables and spoon into slow cooker. Turn slow cooker on low.
In same saute pan used to cook the vegetables, place ground chicken. Saute over medium heat, breaking into pieces with a spoon, for about 7 minutes, or until no longer pink. Add meat to slow cooker.
Combine ketchup, balsamic vinegar, Dijon mustard, Worcestershire sauce, tomatoes and brown sugar. Add to slow cooker, stirring to combine all ingredients. Cover pot and cook for 6-7 hours, or until thickened.
Add beans and chopped cilantro. Stir to combine. Cook for an additional 30 minutes to one hour, or until beans are heated through and mixture is thickened.
Spoon meat onto rolls and serve. Serves 4.