slow cooker chicken taco stew
(1 rating)
This is a very low fat, high fiber recipe. It is so easy to do and makes a lot! If you want to make it less spicy, leave out the red pepper flakes. For a vegetarian version, leave out the chicken breasts and only use half a can of beer.
(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
7 Hr
Ingredients For slow cooker chicken taco stew
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1onion, minced
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16 ozchili beans, canned
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15 ozblack beans, canned
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15 ozwhole kernel corn, drained
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8 oztomato sauce, canned
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12 ozcan or bottle beer
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20 ozdiced tomatoes (1 1/2 can)
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3skinless, boneless chicken breasts
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1 Tbspchili powder
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1/4 tspgarlic powder
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1/4 tspred pepper flakes, crushed
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1/4 tsporegano, dried
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1/2 tsppaprika
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1 1/2 tspcumin, ground
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1 tspsea salt
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1 tspblack pepper
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sharp cheddar cheese, shredded (optional)
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sour cream (optional)
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tortilla chips (optional)
How To Make slow cooker chicken taco stew
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1Place onion, chili beans, black beans, corn, tomato sauce, beer and died tomatoes in slow cooker. Add taco seasonings (oregano, paprika, chili powder, garlic powder, red pepper flakes, cumin, salt, & black pepper) and stairwell. Lay chicken breasts on top and push down just enough to be covered by mixture. Set slow cooker for medium/low heat for 5 hours.
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2Take chicken breasts out and shred them with a fork. Put shredded chicken back into the slow cooker and stir. Cook for another 1 - 2 hours.
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3Serve with sharp cheddar cheese, sour cream, and tortilla chips. I like using the thin tortilla chips, but any will do.
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