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1
This is one of those recipes that's best to start in the morning. Toss your chicken in (mine was frozen solid) and add enough water that it's about 2 inches from the top of a 6 quart crock. Cook on high for about 4 hours.
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2
When you pop home for lunch, remove the chicken to a bowl and allow to cool.
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3
Meanwhile carefully ladle the broth through a fine strainer to get the ooky bits out. I have a big one that I set up over a 2 quart pitcher.
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4
Cook's note: If you HAVE precooked chicken (like one of those rotisserie numbers) and chicken broth, you can start at Step 4.
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5
Pour the broth back into the crock and add the black beans, chicken, enchilada mix, chipotle peppers, cream of chicken soup, and tomatoes.
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6
Once the chicken is cool, remove the skin and bones and chop the remaining meat.
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7
Add the chicken back to the crock.
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8
Then leave it cooking on high for the afternoon. If you'll be gone more than about 5 hours, I'd leave it on low.
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9
When you get home, if your crock is not on high, turn up the heat and add the rice and scallions.
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10
Cook for another 20-30 minutes or until the rice is done.
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11
You could serve this with sour cream or cheese, but really, it's totally great the way it is. Just add salt to taste. Now if you'll excuse me, I need to have another bowl.
