Ray's Mexican Chicken Stew

5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Ray's Mexican Chicken Stew calories by ingredient


Easy to make black bean and chicken crockpot stew Easy to make black bean and chicken crockpot stew
Number of Servings: 6


    3 Bone in or bonless skinless chicken breasts
    1 can black beans undrained
    1 can corn. I use Mexi-corn undrained
    2 cans Ro Tel diced tomatoes and chilies
    1 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.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    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

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    1 of 1 people found this review helpful
    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

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    we gobbled this stuff down like there was no tomorrow! yummy!!! :) - 5/6/11

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    Amazingly easy and delish!! I added spicy taco seasoning...This will be a regular dish in my house! - 3/11/11

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    Great...very easy to make. Very filling, I will make it again - 10/11/09