Tex-Mex Chicken Stew

1
Kevin Ryan

By
@kevin712

For the cooking time, 3-4 hours for high, 7-8 for low

1/8th of recipe (about 1 1/4 cups): 234 calories, 4g fat, 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein -- PointsPlus® value 5.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot

Ingredients

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  • 1 1/2 lb
    raw boneless skinless chicken breasts, halved
  • 1 tsp
    cumin, ground
  • 1 tsp
    chili powder
  • ½ tsp
    garlic powder
  • ½ tsp
    onion powder
  • 1 can(s)
    black beans, canned drained and rinsed
  • 1 can(s)
    tomatoes, diced 14.5oz
  • 1 can(s)
    green chiles drained & diced
  • 1 c
    fresh frozen sweet corn
  • 1 c
    onion, chopped
  • 1/8 tsp
    cayenne pepper
  • 4 c
    chicken broth
  • ½ c
    sour cream, lite
  • ½ c
    mexican blend shredded cheese
  • ½ c
    cilantro, fresh chopped

How to Make Tex-Mex Chicken Stew

Step-by-Step

  1. Season chicken with cumin, chili powder, garlic powder, and onion powder.
  2. Place chicken in a crock pot. Add all remaining ingredients except sour cream, cheese, and cilantro. Top with broth, and stir well.
  3. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
  4. Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well.
  5. Top each serving with 1 tbsp. each sour cream, cheese, and cilantro.

Printable Recipe Card

About Tex-Mex Chicken Stew

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American




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