Easy Crockpot Mexican Chicken Stew

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4 of 5 (4)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 327.4

Total Fat: 3.6 g
Cholesterol: 68.4 mg
Sodium: 366.4 mg
Total Carbs: 43.7 g
Dietary Fiber: 9.8 g
Protein: 36.0 g

View full nutritional breakdown of Easy Crockpot Mexican Chicken Stew calories by ingredient

Introduction

This is a very simple dish to make, throw all the raw/frozen ingredients into a crockpot, set it on low and come back in 6-7 hours! This is a very simple dish to make, throw all the raw/frozen ingredients into a crockpot, set it on low and come back in 6-7 hours!

Minutes to Prepare: 10

Minutes to Cook: 360

Number of Servings: 4

Ingredients

~2 frozen chicken breasts (no skin/bone)

~1 cup canned black beans (do not rinse and name brand doesn't matter)

~2 cups frozen corn

~4 cups chopped tomatoes

~3 cloves minced garlic

~2 basil leaves minced very fine

~1 large onion (chopped)

~2 tbsp chili powder

~1 cup water

~salt & pepper

Directions

Using a very sharp chef or boning knife cut the frozen chicken into cubes, this will only work if you have a very sharp knife.

Place ALL the ingredients into a large crockpot, set heat to low, cover and let simmer for 6-7 hours. Stir every hour or so to ensure nothing sticks to bottom, if stew seems to thick, you can add a little chicken stock....try not to add more than 1 cup of water as it will affect the flavor and make the stew bland. Add salt & pepper to flavor the stew once the cooking process is complete.

Serve with corn chips and or fresh bread.

Number of Servings: 4

Recipe submitted by SparkPeople user CHUBBYBUNNY1981.