This recipe uses Texas Pepper Jelly’s fantabulous Peach Mango Habanero Bird Bath sauce, and oh, boy, does it ever make a difference in a recipe! You and your family will LOVE IT!
Ingredients:
1 large chopped onion
1 tablespoon canola or olive oil
2 minced garlic cloves
1 1/2 pounds boneless skinless chicken breasts, cooked & cubed
2 cans great northern beans, rinsed and drained
3 cans white or shoepeg corn, drained
1/2 cup diced tomatoes (canned or fresh)
2 cups water
1 cup Texas Pepper Jelly’s Peach Mango Habanero Bird Bath
1/4 cup chopped green chilies
2 tablespoons lemon or lime juice (I use lemon)
1 teaspoon lemon-pepper seasoning
1 teaspoon ground cumin
1/4 teaspoon black pepper
What to do:
In a small skillet, saute the onion in the oil until tender but not quite 
carmelized. Add the garlic and cook about a minute longer.
Transfer to your crockpot. Stir in the rest of the ingredients, cover, and cook on low for 8 hours. In other words, turn on the slow cooker, go to work, and when you get home, your house will smell WONDERFUL and your supper will be ready!
We’re in the midst of some dangerous heat advisories, and few people around these parts want to fire up the oven or even the stove-top right now. Hot as it might be outside, it’s NEVER too hot to grill outdoors, and this weather is the perfect excuse – as if any of us needed an excuse – to thaw out some chicken and ribs and invite some people over for dinner.
If there was ever an “official” day to grill out, it would be Father’s Day, wouldn’t it!
