southwest chicken stew for the crock pot
(1 rating)
This is another quick and simple recipe for your crock pot. This recipe from New Mexico and a dear friend of the parish when I lived there- you remember the one with the 4 boys-Mathew,Mark,Luke and John. She is a marvelous cook and baker and I learned a lot of secrets from her when I was very young living there ( about 22). So that makes this recipe about 50 some years old for me . I do not know how long she had it in her family-- I just know-- It's so good.
(1 rating)
yield
8 -10 servings
prep time
15 Min
cook time
6 Hr
method
Slow Cooker Crock Pot
Ingredients For southwest chicken stew for the crock pot
- FIRST:
-
3 lgfrozen chicken breasts, boneless and skinless
-
1/2 cwater
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1 mdyellow onion, chopped
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1 canmedium enchilada sauce ( i use mild)
-
1 ozsalsa verde
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2 Tbspliquid smoke flavoring
- SECOND:
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1/2 cmanzanilla olives, sliced in half (large spanish olives)
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1 cfrozen whole kernel corn
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15 ozcan black beans,undrained
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15 ozcan stewed tomatoes,diced
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1 tspcumin (in her recipe but i don't use)
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2 Tbspminced onion
-
2 tspgarlic powder
- THIRD:
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1/2 cinstant brown rice, uncooked
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1/2 cwater
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1 tspchicken bouillon granules or 1 cube
How To Make southwest chicken stew for the crock pot
-
1First: Place all ingredients in crock pot. Cook on high for 2 hours.
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2Second: Add these ingredients. Stir and cook 1 hour on high.
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3Third: Cook rice in microwave safe dish and add to crock pot.( In place of the water and bullion you may use 1/2 cup of chicken broth). --- Remove chicken from pot - shred or dice and return to pot. Stir to mix in and cook on low for 1 hour, taste to adjust seasoning if needed. --- Serve with cornbread or tortilla chips and sprinkle top of stew with shredded cheese.
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