tex-mex chicken stew
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For the cooking time, 3-4 hours for high, 7-8 for low 1/8th of recipe (about 1 1/4 cups): 234 calories, 4g fat, 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein -- PointsPlus® value 5.
yield
8 serving(s)
prep time
20 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
Ingredients For tex-mex chicken stew
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1 1/2 lbraw boneless skinless chicken breasts, halved
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1 tspcumin, ground
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1 tspchili powder
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½ tspgarlic powder
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½ tsponion powder
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1 canblack beans, canned drained and rinsed
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1 cantomatoes, diced 14.5oz
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1 cangreen chiles drained & diced
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1 cfresh frozen sweet corn
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1 conion, chopped
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1/8 tspcayenne pepper
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4 cchicken broth
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½ csour cream, lite
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½ cmexican blend shredded cheese
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½ ccilantro, fresh chopped
How To Make tex-mex chicken stew
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1Season chicken with cumin, chili powder, garlic powder, and onion powder. -
2Place chicken in a crock pot. Add all remaining ingredients except sour cream, cheese, and cilantro. Top with broth, and stir well.
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3Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
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4Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well.
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5Top each serving with 1 tbsp. each sour cream, cheese, and cilantro.
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