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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet heat oil over medium-high heat. Add chicken; cook and stir until light brown. In a 3 1/2- or 4-quart slow cooker combine chicken, frozen soy beans, sweet pepper, onion, jalapeño peppers, cumin, coriander, salt, and black pepper. Pour broth over mixture in cooker. Stir to combine.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
If using low-heat setting, turn cooker to high-heat setting. In a small bowl combine sour cream and flour. Thinly slice zucchini. Stir sour cream mixture and zucchini into chicken mixture. Cover and cook for 20 to 30 minutes more or until mixture is thickened and zucchini is crisp-tender.
If desired, serve topped with cheese and cilantro.