Crock Pot: Chipotle Chicken Stew

1 lb. boneless, skinless chicken thighs cut into cubes 1 tsp. salt 1 tsp. ground cumin 1 bay leaf 1 chipotle pepper in adobo sauce (minced)*see note 1 med. onion, diced 15 oz. canned white beans, rinsed and drained 15 oz. canned black beans, rinsed and drained 14 ½ oz. can crushed tomatoes with juice ½ c. orange juice (optional) cilantro sprigs 1. Combine everything in a slow cooker. 2. Cover and cook on LOW for 7-8 hours (or high for 3-4 hours). 3. Remove bay leaf before serving. Top with cilantro sprigs if desired. 6 full sized servings Nutrition: 197.8 calories, 17.9g carbs, 25.3g protein *Note: 1. Bottled chipotle sauce can be substituted. 2. Chipotle peppers are very hot, so if you use them try not to touch them with bare skin. I use a fork to take one out of the can. Place it on the cutting board and use a French knife for mincing it. For remaining chilies I use the little snack sized zipped bags and put 1 or 2 chiles in each, seal them, place those in a labeled larger zip lock and freeze them for later use.

oooohhhhhhhhhhhhhhhhh you have made me one happy woman thanks a million for this recipe!