Vikki's variation of GINGERFISH'S SLOW COOKER CHICKEN TACO STEW

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 105.7
  • Total Fat: 0.5 g
  • Cholesterol: 7.9 mg
  • Sodium: 514.0 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 8.0 g

View full nutritional breakdown of Vikki's variation of GINGERFISH'S SLOW COOKER CHICKEN TACO STEW calories by ingredient
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Submitted by: VIKKI711


Number of Servings: 14

Ingredients

    1 medium (chopped) onion
    1 - 16 oz can Bush's Black Beans
    1 - 16 oz. can Bush’s Best Light Red Kidney Beans
    1 - 16 oz. Del Monte Whole Kernel Corn - No Salt Added (drained)
    1 - 8 oz. can Hunt's Tomato Sauce, no salt added
    1 - 14.5 oz. can Del Monte Diced Tomatoes, No Salt Added
    1 - 10 oz. can Great Value diced tomatoes & Green chilies
    1 packet - Ortega Taco Seasoning Mix
    8 oz - Boneless, skinless chicken breast

Tips

Weight Watchers Points: 2 per serving


Directions

Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

Makes 14 - 3/4 c servings





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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I made a few modifications to this recipe and it was great! I used two 14.5 oz cans of tomatoes with green chilies, 2 cups of frozen corn rather than canned corn and I used the Taco Bell taco seasoning as it has less sodium. I cooked it in the oven in a casserole dish at 300 degrees for 4 hours. - 6/28/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was delicious!! I did use 2 cans of the tomatoes w/green chilies (instead of 1 with and 1 without). I also used McCormick Taco Seasoning that has 30% less sodium. It measured out to 10 cups, so can be 10 (1 cup) servings at 158.7 calories each. What happened to GingerFish's recipe on here? - 4/6/09

    Reply from VIKKI711 (1/15/12)
    personally, I like it better with two cans w/ green chilies, but the rest of my family thinks its "too hot" that way, so I add salsa to my own bowl.


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  • 14 servings from ½ pound of chicken? I would think you'd use 2-3 pounds of chicken! - 2/24/15

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  • I've also made this in a variety of ways, based on GINGERFISH's recipe. I use white beans instead of the red; I use salsa inplace of the tomatoes w/chiles, use a small can of corn with peppers and also use low sodium mild taco seasoning. - 9/14/12

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  • I really liked this healthy, spicy chicken stew. Best of all, it was easy to make. I used leftover grilled chicken breasts, frozen corn, and Schillings Taco seasoning. This will definitely be one I make over and over. - 5/5/11

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  • I changed a few things, to accomodate what I had on hand, and personal preferences (like using a low sodium taco seasoning)... IT was GREAT!! - 10/31/09

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  • I make this all the time, with gingerfish's recipe - I make the taco seasoning from scratch so it's sodium-free :-)
    Oh! And last night I made it on the stove top - just as good! - 9/16/09

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  • I make this all the time but sometimes I leave out the chicken and add cilantro and a poblano pepper for some extra zing! - 8/16/09

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  • I will make this on Thursday! Do I drain the black beans?? - 7/29/08

    Reply from VIKKI711 (9/27/09)
    no do not drain the beans.


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  • I didn't make this version, but I like the subtle changes in the recipe. I will try it the next time I make this stew. - 2/25/08

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