Mexican Chicken Stew (slow-cooker) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 onion chopped |
1 carrot chopped |
1 green bell pepper chopped |
1-2 teaspoon(s) chili powder |
1 teaspoon(s) ground cumin |
1 teaspoon(s) ground cinnamon |
4 cup(s) chicken broth (approx 2 cans) |
14 1/2 ounce(s) chopped tomatoes (1 can) |
2 cup(s) frozen corn kernels |
14 ounce(s) black beans (1 can) drained |
3-4 cup(s) zucchini, cut in chunks |
1 1/2 pound(s) chicken breasts (3 half) boned & skinned |
1 cup(s) rice (optional) |
Directions:
1. Spray slow-cooker crock with oil.
2. Cut chicken into 1-2 chunks.
3. Layer onion, carrot and pepper at bottom of crock, followed by corn, beans, chicken, and zucchini. Combine seasonings, tomatoes, and broth. Pour over rest of ingredients in slow-cooker.
4. Cook on low setting for 6 to 8 hours. Cook rice and combine in slow-cooker during last hour of cooking.
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