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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 135.9
  • Total Fat: 1.1 g
  • Cholesterol: 27.4 mg
  • Sodium: 449.4 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 14.1 g

View full nutritional breakdown of Crock Pot Chicken and Rice Stew calories by ingredient
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Crock Pot Chicken and Rice Stew

Submitted by: KISSYTINA

Introduction

This stoop (somewhere between a stew and a soup) is just something I came up with. It is loosely based on a Chicken Tortilla Soup, and has a lot of the same flavors. This is one of those recipes that is almost endlessly customizable... you could add black beans, use a different grain, add in peppers, or change up the spices. My husband really loved this on a cold, icy night! AND, it made a TON of left-overs! This stoop (somewhere between a stew and a soup) is just something I came up with. It is loosely based on a Chicken Tortilla Soup, and has a lot of the same flavors. This is one of those recipes that is almost endlessly customizable... you could add black beans, use a different grain, add in peppers, or change up the spices. My husband really loved this on a cold, icy night! AND, it made a TON of left-overs!
Number of Servings: 10

Ingredients

    2 boneless, skinless Chicken Breasts
    2 cans Del Monte Diced Tomatoes, no salt added
    1 can Yellow Sweet Corn
    1 can diced Green Chilies
    3 cloves Garlic, minced
    1 medium Yellow Onion, diced
    1.5 cups White Rice (can substitute Brown Rice)
    ~3 cups Swanson Chicken Broth, Reduced Sodium
    Water

    The following seasonings all "to taste":
    Chili Powder
    Ground Cumin
    Salt
    Black Pepper
    Poultry Seasoning
    Paprika
    Cayenne Pepper (a little bit goes a long way)

Directions

Place the chicken breasts, diced tomatoes, corn, green chilies, onion and garlic in a Crock Pot. Add about 1 can (use one of the empty diced tomatoes cans) of tap water. Add about 2 cups of chicken broth and all the seasonings. All the seasonings are to taste, but remember that a little Cayenne goes a LONG way. I used (approx.)- .5 tsp salt, .5 tsp pepper, 1.5 tbsp chili powder, 1 tsp ground cumin, .5 tsp paprika, .25 tsp cayenne pepper, and 1 tsp poultry seasoning (I used a salt-free poultry seasoning).

Cook on HIGH for about 3 hours, stirring every once in a while.

Remove the chicken breasts, and shred them using 2 forks. Add the chicken back in, and add the rice. Continue to cook on HIGH for another 1-1.5 hours, stirring periodically. The rice will absorb a lot of the liquid, so you can periodically add more chicken broth or water.

I find that this comes out similar to a stew, with only a bit of broth left. If you would rather have a soup, I would suggest substituting tortilla strips or noodles that don't absorb as much liquid as the rice does.

I like to serve this with a bit of shredded Authentic Mexican Cheese on top.



Makes somewhere around 8-10 servings of 1-2 cups. (I am having a hard time measuring the whole thing out because the left overs are still in the fridge. It does make A LOT though!)

Number of Servings: 10

Recipe submitted by SparkPeople user KISSYTINA.





TAGS:  Poultry | Soup | Poultry Soup |

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