CROCK-POT CHICKEN THIGHS WITH WHITE BEANS FOR THE SOUP KITCHEN ENJOY DAN:

CROCK POT CHICKEN THIGHS WITH WHITE BEANS FOR THE SOUP KITCHEN

                                                                                                   By CHEF DAN:                                           

Serves 20

INGREDIENTS:

20 Chicken thighs, boneless

2 tablespoon Mexican mole

4 (15.5 Oz_ cans white beans

3 cups white wine

1-1/2-cups chicken broth

2 onions, diced

3 carrots, chopped

2 (15 Oz) cans Ro’tel diced tomatoes

6 garlic cloves minced

3 teaspoons EACH, celery seeds, cumin seeds, dried thyme leaves, Italian seasoning, cilantro flakes and 3 bay leave

2 teaspoon white pepper

1-2/3-cups water  

1-1/2-cups all-purpose flour

DIRECTIONS:

1.   Rub chicken thighs with Mexican mole.

2.   Mix everything but the water and flour in the crock-pot.

3.   Cook on low for 8-10 hours.

4.   Beat the flour into the water, with a fork until smooth and then mix into the crock-pot.

5.   Cook on low for 1 more hour.

6.   Serve with garlic bread.

ENJOY DAN:                                                              BON-APPETITE!!