This dish literally cooks itself while you are at work or play.


  • 1 pound skinless chicken thighs
  • 1 pound dry Great Northern White Beans, rinsed (about 2 ½ cups)
  • 6 cups low fat, low sodium chicken broth
  • 2 Tbsp low sodium tomato paste
  • 1 medium green bell perpper, cored and deiced (about ¾ cups)
  • 1 large medium yellow onion, diced (about 1 ½ cups)
  • 3-6 cloves garlic, chopped
  • 1 jalapeno, seeded and minced (optional)
  • 1 Tbsp dried oregano
  • 3 tsp ground cumin
  • 2 tsp paprika
  • 1 Tbsp chili powder
  • ½ tsp cayenne pepper (optional)
  • Fresh cilantro sprigs
  • Nonfat sour cream


Rinse the chicken and pat them dry with paper towels.
Place the beans in the slow cooker, along with broth and tomato paste. Stir to dissolve the tomoato paste and add the chicken,
bell pepper, onion, garlic, jalapeno pepper, oregano, cumin, paprika, chili powder, and cayenne pepper (if using).
Cook on high for 10 hours. Serve in warm bowls and top each with a sprig of cilantro and a teaspoon of sour cream.

Yield: Makes 8 (3/4 cup) servings


Analysis: Each with

Calories 270
Protein 25.5 grams
Carbohydrates 32.5 grams (Sugars: 4.5 grams)
Total Fat 3.75grams (Saturated Fat: 0.85 grams)
Cholesterol 47 mg
Sodium 112 mg

Adapted from: Recipes for Life After Weight Loss Surgery: Delicious Dishes for Nourishing the New You