Crock Pot Chicken and Rice Stew
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 135.9
- Total Fat: 1.1 g
- Cholesterol: 27.4 mg
- Sodium: 449.4 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 2.6 g
- Protein: 14.1 g
View full nutritional breakdown of Crock Pot Chicken and Rice Stew calories by ingredient
Introduction
This stoop (somewhere between a stew and a soup) is just something I came up with. It is loosely based on a Chicken Tortilla Soup, and has a lot of the same flavors. This is one of those recipes that is almost endlessly customizable... you could add black beans, use a different grain, add in peppers, or change up the spices. My husband really loved this on a cold, icy night! AND, it made a TON of left-overs! This stoop (somewhere between a stew and a soup) is just something I came up with. It is loosely based on a Chicken Tortilla Soup, and has a lot of the same flavors. This is one of those recipes that is almost endlessly customizable... you could add black beans, use a different grain, add in peppers, or change up the spices. My husband really loved this on a cold, icy night! AND, it made a TON of left-overs!Number of Servings: 10
Ingredients
-
2 boneless, skinless Chicken Breasts
2 cans Del Monte Diced Tomatoes, no salt added
1 can Yellow Sweet Corn
1 can diced Green Chilies
3 cloves Garlic, minced
1 medium Yellow Onion, diced
1.5 cups White Rice (can substitute Brown Rice)
~3 cups Swanson Chicken Broth, Reduced Sodium
Water
The following seasonings all "to taste":
Chili Powder
Ground Cumin
Salt
Black Pepper
Poultry Seasoning
Paprika
Cayenne Pepper (a little bit goes a long way)
Directions
Place the chicken breasts, diced tomatoes, corn, green chilies, onion and garlic in a Crock Pot. Add about 1 can (use one of the empty diced tomatoes cans) of tap water. Add about 2 cups of chicken broth and all the seasonings. All the seasonings are to taste, but remember that a little Cayenne goes a LONG way. I used (approx.)- .5 tsp salt, .5 tsp pepper, 1.5 tbsp chili powder, 1 tsp ground cumin, .5 tsp paprika, .25 tsp cayenne pepper, and 1 tsp poultry seasoning (I used a salt-free poultry seasoning).
Cook on HIGH for about 3 hours, stirring every once in a while.
Remove the chicken breasts, and shred them using 2 forks. Add the chicken back in, and add the rice. Continue to cook on HIGH for another 1-1.5 hours, stirring periodically. The rice will absorb a lot of the liquid, so you can periodically add more chicken broth or water.
I find that this comes out similar to a stew, with only a bit of broth left. If you would rather have a soup, I would suggest substituting tortilla strips or noodles that don't absorb as much liquid as the rice does.
I like to serve this with a bit of shredded Authentic Mexican Cheese on top.
Makes somewhere around 8-10 servings of 1-2 cups. (I am having a hard time measuring the whole thing out because the left overs are still in the fridge. It does make A LOT though!)
Number of Servings: 10
Recipe submitted by SparkPeople user KISSYTINA.
Cook on HIGH for about 3 hours, stirring every once in a while.
Remove the chicken breasts, and shred them using 2 forks. Add the chicken back in, and add the rice. Continue to cook on HIGH for another 1-1.5 hours, stirring periodically. The rice will absorb a lot of the liquid, so you can periodically add more chicken broth or water.
I find that this comes out similar to a stew, with only a bit of broth left. If you would rather have a soup, I would suggest substituting tortilla strips or noodles that don't absorb as much liquid as the rice does.
I like to serve this with a bit of shredded Authentic Mexican Cheese on top.
Makes somewhere around 8-10 servings of 1-2 cups. (I am having a hard time measuring the whole thing out because the left overs are still in the fridge. It does make A LOT though!)
Number of Servings: 10
Recipe submitted by SparkPeople user KISSYTINA.