Southwest Chicken Stew for the Crock Pot

Pat Duran

By
@kitchenChatter

This is another quick and simple recipe for your crock pot.
This recipe from New Mexico and a dear friend of the parish when I lived there- you remember the one with the 4 boys-Mathew,Mark,Luke and John. She is a marvelous cook and baker and I learned a lot of secrets from her when I was very young living there ( about 22). So that makes this recipe about 50 some years old for me . I do not know how long she had it in her family-- I just know-- It's so good.


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Comments:

Serves:

8-10 servings

Prep:

15 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

FIRST:

3 large
frozen chicken breasts, boneless and skinless
1/2 c
water
1 medium
yellow onion, chopped
1 can(s)
medium enchilada sauce ( i use mild)
1 oz
salsa verde
2 Tbsp
liquid smoke flavoring

SECOND:

1/2 c
manzanilla olives, sliced in half (large spanish olives)
1 c
frozen whole kernel corn
15 oz
can black beans,undrained
15 oz
can stewed tomatoes,diced
1 tsp
cumin (in her recipe but i don't use)
2 Tbsp
minced onion
2 tsp
garlic powder

THIRD:

1/2 c
instant brown rice, uncooked
1/2 c
water
1 tsp
chicken bouillon granules or 1 cube

Directions Step-By-Step

1
First:
Place all ingredients in crock pot. Cook on high for 2 hours.
2
Second:
Add these ingredients. Stir and cook 1 hour on high.
3
Third:
Cook rice in microwave safe dish and add to crock pot.( In place of the water and bullion you may use 1/2 cup of chicken broth).
---
Remove chicken from pot - shred or dice and return to pot.
Stir to mix in and cook on low for 1 hour,
taste to adjust seasoning if needed.
---
Serve with cornbread or tortilla chips and sprinkle top of stew with shredded cheese.

About this Recipe

Course/Dish: Chicken, Chili
Main Ingredient: Chicken
Regional Style: Mexican