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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 119.3
  • Total Fat: 0.5 g
  • Cholesterol: 10.7 mg
  • Sodium: 555.0 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 7.0 g

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

Submitted by: SARAH25

Introduction

This is a super easy recipe for anyone on the go and short on time! This is a super easy recipe for anyone on the go and short on time!
Number of Servings: 14

Ingredients

    1-2 boneless skinless chicken breasts ( I used 2 in this recipe)

    1 small white onion, chopped

    1 16-oz. can dark red kidney beans (drained)

    1 16-oz. can black beans (drained)

    1 16-oz. can yellow sweet corn (drained)

    1 29-oz. can tomato sauce (the big can)

    1/2 packet reduced sodium taco seasoning


Directions

Put the beans, sauce, corn and taco seasoning in crock pot (slow-cooker) with the chopped onion and stir. Next, place the chicken breasts on top and put cover on. Cook on low for 6-8 hrs. or on high for 3-4 hrs. About 15-20 min. before serving, remove the chicken breast and shred apart using 2 forks. Return shredded chicken to crock pot and stir. You can add more taco seasoning depending on taste and also add minced garlic for added flavor! Serve in a bowl over top of baked taco shells, broken into pieces and top with a sprinkle of low-fat shredded cheese of choice and sour cream-optional.

Number of Servings: 14

Number of Servings: 14

Recipe submitted by SparkPeople user SARAH25.






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