I may be a single 20-something living in the Upper East Side, but the hot new item in my life is my Slow Cooker. Sexy, I know. Still, I’ve fallen in love with the Christmas gift that can cook my dinner while I’m plugging away at the office. This may not be breaking news, but after living in South Florida for most of my life, the need for hearty warm food everyday was non-existent. I mean, who wants beef stew when its 70 degrees in January? Negative. But in the last year and half of living in the Big City, I now know what it means to need warm meals. The Slow Cooker is the perfect solution for the lazy cook in you. Below is the first recipe I tried over the weekend. It was super easy and delicious!

Click on the book to buy!

From the cookbook: Crock Pot, The original Slow Cooker, 5 ingredients or less.
Chipotle Chicken Stew
1 pound boneless, skinless chicken thighs (cut into cubes)
1 can Navy beans (15 oz drained and rinsed)
1 can black beans (15 oz drained and rinsed)
1 can crushed tomatoes, undrained (14.5 oz)
1 ½ c chicken broth
½ c. OJ
1 medium onion, diced
1 chipotle pepper in adobo sauce, minced

Click on Slow Cooker to see where I bought it.

1 tsp salt
1 tsp ground cumin
1 bay leaf
Combine all ingredients, cover and cook 7 to 8 hours on low or 3.5 to 4 hours on high. Enjoy!