Currently Confessing

I made this last week, and it was delicious. I found the original recipe here. But I’m all about simplifying life, so I made this in the CrockPot with frozen chicken thighs. Here’s what I did.
Currently Confessing


  1. 1-2 lbs. frozen (defrosted) chicken thighs (I like the thighs because it adds so much more flavor)
  2. 1 15 oz. can corn
  3. 1 can Rotel (mild)
  4. 1 can black beans (drained)
  5. 1 yellow squash (sliced)
  6. 6 cups of organic chicken stock
  7. 1/2 tsp. cumin
  8. 1 small can diced green chilis
  9. 2 tsp. minced garlic
  10. 1/4 tsp. chili powder
  11. 1 1/2 tsp. salt
  12. 3/4 tsp. pepper
  13. Monterrey Jack cheese, shredded (optional)
  14. corn tortilla chips for garnish
  15. avacados, cubed for garnish


  • Place frozen chicken thighs in CrockPot, and add in all the ingredients except the cheese, chips, and avocados.
  • Cook on low for 8 hours or high for 3-4 hours.