Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 327.4
- Total Fat: 3.6 g
- Cholesterol: 68.4 mg
- Sodium: 366.4 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 9.8 g
- Protein: 36.0 g
View full nutritional breakdown of Easy Crockpot Mexican Chicken Stew calories by ingredient
Easy Crockpot Mexican Chicken Stew
Submitted by: CHUBBYBUNNY1981Introduction
This is a very simple dish to make, throw all the raw/frozen ingredients into a crockpot, set it on low and come back in 6-7 hours! This is a very simple dish to make, throw all the raw/frozen ingredients into a crockpot, set it on low and come back in 6-7 hours!Number of Servings: 4
Ingredients
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~2 frozen chicken breasts (no skin/bone)
~1 cup canned black beans (do not rinse and name brand doesn't matter)
~2 cups frozen corn
~4 cups chopped tomatoes
~3 cloves minced garlic
~2 basil leaves minced very fine
~1 large onion (chopped)
~2 tbsp chili powder
~1 cup water
~salt & pepper
Directions
Using a very sharp chef or boning knife cut the frozen chicken into cubes, this will only work if you have a very sharp knife.
Place ALL the ingredients into a large crockpot, set heat to low, cover and let simmer for 6-7 hours. Stir every hour or so to ensure nothing sticks to bottom, if stew seems to thick, you can add a little chicken stock....try not to add more than 1 cup of water as it will affect the flavor and make the stew bland. Add salt & pepper to flavor the stew once the cooking process is complete.
Serve with corn chips and or fresh bread.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUBBYBUNNY1981.
Place ALL the ingredients into a large crockpot, set heat to low, cover and let simmer for 6-7 hours. Stir every hour or so to ensure nothing sticks to bottom, if stew seems to thick, you can add a little chicken stock....try not to add more than 1 cup of water as it will affect the flavor and make the stew bland. Add salt & pepper to flavor the stew once the cooking process is complete.
Serve with corn chips and or fresh bread.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUBBYBUNNY1981.
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