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slow cooker chicken taco stew

(1 rating)
mimullen avatar
Recipe by
Michelle Mullen
@mimullen
Montgomery, AL

This is a very low fat, high fiber recipe. It is so easy to do and makes a lot! If you want to make it less spicy, leave out the red pepper flakes. For a vegetarian version, leave out the chicken breasts and only use half a can of beer.

►
(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 7 Hr

Ingredients For slow cooker chicken taco stew

  • 1
    onion, minced
  • 16 oz
    chili beans, canned
  • 15 oz
    black beans, canned
  • 15 oz
    whole kernel corn, drained
  • 8 oz
    tomato sauce, canned
  • 12 oz
    can or bottle beer
  • 20 oz
    diced tomatoes (1 1/2 can)
  • 3
    skinless, boneless chicken breasts
  • 1 Tbsp
    chili powder
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    red pepper flakes, crushed
  • 1/4 tsp
    oregano, dried
  • 1/2 tsp
    paprika
  • 1 1/2 tsp
    cumin, ground
  • 1 tsp
    sea salt
  • 1 tsp
    black pepper
  • sharp cheddar cheese, shredded (optional)
  • sour cream (optional)
  • tortilla chips (optional)

How To Make slow cooker chicken taco stew

  • 1
    Place onion, chili beans, black beans, corn, tomato sauce, beer and died tomatoes in slow cooker. Add taco seasonings (oregano, paprika, chili powder, garlic powder, red pepper flakes, cumin, salt, & black pepper) and stairwell. Lay chicken breasts on top and push down just enough to be covered by mixture. Set slow cooker for medium/low heat for 5 hours.
  • 2
    Take chicken breasts out and shred them with a fork. Put shredded chicken back into the slow cooker and stir. Cook for another 1 - 2 hours.
  • 3
    Serve with sharp cheddar cheese, sour cream, and tortilla chips. I like using the thin tortilla chips, but any will do.
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