Ingredients
1/2 pound uncooked chorizo or bulk spicy pork sausage1 large potato, cubed1 large onion, chopped1 large green pepper, chopped3 jalapeno peppers, seeded and chopped1 can (28 ounces) crushed tomatoes1 jar (26 ounces) marinara sauce1 can (14-3/4 ounces) cream-style corn1 tablespoon Cajun seasoning1 garlic clove, minced1/2 teaspoon sugar1/2 teaspoon pepper1/4 teaspoon salt1/3 cup all-purpose flour1 can (14-1/2 ounces) chicken broth2 pounds bone-in chicken breast halves, skin removed1 cup cut fresh green beans2 tablespoons minced fresh cilantroShredded Asiago cheese
Preparation
Crumble chorizo into a small skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Transfer to a 6-qt. slow cooker. Add the potato, onion, green pepper, jalapenos, tomatoes, marinara sauce, corn, Cajun seasoning, garlic, sugar, pepper and salt.
In a small bowl, combine flour and broth until smooth; stir into slow cooker. Add the chicken. Cover and cook on low for 5-6 hours or until chicken and vegetables are tender, adding green beans and cilantro during the last 2 hours of cooking.
Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to slow cooker; heat through. Sprinkle servings with cheese.
