Created Homemade

As part of the family favorite recipe challenge, today I am sharing this recipe for Crock Pot Cilantro Chicken. I love to eat this served over riced cauliflower/sweet potatoes topped with avocado. It makes a great week night meal. Just put it together the night before, turn it on in the morning and your meal is waiting for you when you get home from work! Check out all of the other family favorite recipes from the co-hosts of this blog hop!

Meet this month's co-hosts:

Peppermints and Cherries • Stone Cottage Adventures

Purple Hues and Me • Cookies, Coffee, and Crafts

Sum of Their Stories • Coastal Bohemian

Domestic Deadline • Comfort Spring

Crock Pot Cilantro Chicken

Ingredients:

1/2 onion chopped

1 can black beans rinsed and drained

2 cups chicken broth

4-6 chicken thighs - bone in, skin on

Garlic salt

Dried cilantro

Directions:

1. Add the onions and black beans in the bottom of the crock pot.

2. Pour 1 cup of the chicken broth over the onions and beans.

3. Sprinkle about 1 teaspoon of garlic salt and 1 tablespoon cilantro over the mixture.

4. Place the thighs in the crock pot pushing them down into the bean/rice mixture. 

5. Pour the rest of the chicken broth over the thighs and sprinkle with a little garlic salt and cilantro on top of the chicken.

6. Cook on low for 7-8 hours. 

Great served with rice and avocado!

If you are watching your sodium level, be sure to use a lower sodium black bean as well as chicken broth to keep the sodium at a manageable level.  Or make your own chicken broth with no added salt with this recipe. 

 

 

 

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