Ray's Mexican Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
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
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.
Number of Servings: 6
Recipe submitted by SparkPeople user MASTERDIVER50.
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
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