Ray's Mexican Chicken Stew

(4)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
3 Bone in or bonless skinless chicken breasts1 can black beans undrained1 can corn. I use Mexi-corn undrained2 cans Ro Tel diced tomatoes and chilies1 cup onions optional
Directions
This makes about 6 cups. Place chicken breasts in bottom of crock pot. On top of the chicken place beans then corn then tomatoes. Cook on low for 4-5 hours and then remove chicken, Shred chicken and remove bones if not using boneless. Return chicken to pot and cook for another 4-5 hours. Serve with sour cream, shredded Mexican cheese, Tortilla chips, etc. Cook at least 8 hours.

Number of Servings: 6

Recipe submitted by SparkPeople user MASTERDIVER50.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 282.7
  • Total Fat: 7.9 g
  • Cholesterol: 50.4 mg
  • Sodium: 635.5 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 20.9 g

Member Reviews
  • TLH22258
    I loved this recipe. I did not make in crock pot, but on top of stove. I stewed the bone in chicken breast and then added to the other ingred. except onion. The Rotel made it plenty spicy. Served on lettuce as a salad. Yummy! - 6/13/09
  • MORNINGLORI1939
    I have tried this and it is great. In fact all of my grown children have made it several times. Some have made it without the Ro Tel diced tomatoes and chilies which does make it very spicy. Still it is a great dish and easy to make. - 5/8/09
  • CD10011759
    we gobbled this stuff down like there was no tomorrow! yummy!!! :) - 5/6/11
  • BIGBLUES11
    Amazingly easy and delish!! I added spicy taco seasoning...This will be a regular dish in my house! - 3/11/11
  • TRACIANN1967
    Great...very easy to make. Very filling, I will make it again - 10/11/09