Slow Cooker Chicken Taco Stew

1
Michelle Mullen

By
@mimullen

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
15 Min
Cook:
7 Hr

Ingredients

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  • 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

Step-by-Step

  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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