Slow Cooker Mexican Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 thawed boneless skinless chicken breasts1 can drained and rinsed black beans1 can drained sweet corn1 can reduced fat cream of mushoroom soup1 packet taco seasoning2 cans Rotel with Tomatoes and green chiles
Place all ingredients in slow cooker and place on low to high setting, depending on your time frame and slow cooker rate of cooking.
About 2 hrs before serving, shred chicken in slow cooker with fork. The chicken should shred easily.
Since my crock pot cooks on super high when placed on high and medium when placed on low, I cook my stew on high for 4 hrs then on low for another 4 hrs.
Stir to mix ingredients and serve. Great with wheat tortillas, lowfat sour cream and/or reduced fat cheddar cheese.
Enjoy!!!
Number of Servings: 6
Recipe submitted by SparkPeople user DESILU92.
About 2 hrs before serving, shred chicken in slow cooker with fork. The chicken should shred easily.
Since my crock pot cooks on super high when placed on high and medium when placed on low, I cook my stew on high for 4 hrs then on low for another 4 hrs.
Stir to mix ingredients and serve. Great with wheat tortillas, lowfat sour cream and/or reduced fat cheddar cheese.
Enjoy!!!
Number of Servings: 6
Recipe submitted by SparkPeople user DESILU92.
Nutritional Info Amount Per Serving
- Calories: 324.1
- Total Fat: 3.1 g
- Cholesterol: 92.1 mg
- Sodium: 704.1 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 7.9 g
- Protein: 43.7 g
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