Slow Cooker Mexican Stew

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 134.8
  • Total Fat: 1.6 g
  • Cholesterol: 8.9 mg
  • Sodium: 666.0 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 4.9 g
  • Protein: 7.1 g

View full nutritional breakdown of Slow Cooker Mexican Stew calories by ingredient
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Number of Servings: 7


    5 cups water
    1-1/2 lbs boneless, skinless chicken breasts cut into small, bite-sized cubes
    1 lg. can white hominy rinsed and drained
    1-10 oz can whole tomatoes w/ green chilis (I use frozen stewed tomatoes from the garden)
    1-1/2 cups frozen white corn (you can use yellow--doesn't make that much of a difference)
    1-1/2 cups chopped onion
    2-4 oz. cans mild diced green chilis
    2 poblano peppers, cored and chopped
    1 cup medium salsa
    2 tablespoons chicken bouillon
    2 tablespoons chopped fresh cilantro
    1/2 tsp. chipotle chili powder
    2 tsp. mild chili powder
    2 bay leaves
    1 tsp. ground cumin
    1/2 tsp. black pepper

    Cook in your crock pot for 8 to 10 hours on low or 4 to 5 hours on high. Top with shredded cheddar cheese and chopped green onions. Add a dollop of sour cream on top, if desired.

    Note: Instead of adding the chicken bouillon, you can use 3 cups of water and 2 cups of canned chicken broth.


makes about 6-7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user MYJAKE.

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