Crock Pot Chicken Taco Stew

Name: Crock Pot Chicken Taco Stew Recipe
Yield: 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

(1)

Number of Servings: 14

Ingredients

1-2 boneless skinless chicken breasts ( I used 2 in this recipe)1 small white onion, chopped1 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.

Servings Per Recipe: 14

Nutritional Info 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

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