Slow Cooker Southwest Chicken Stew |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 6 |
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This is a hearty, easy and very filling meal that my family loves. It can be adjusted for a thicker stew that my husband likes served over rice, or chicken broth can be added for more of a soup. Ingredients:
1 medium onion |
1 (15 1/2 ounce) can kidney beans, drained and rinsed |
1 (15 1/2 ounce) can black beans, drained and rinsed |
1 1/2 cups frozen corn |
1 (15 ounce) can tomato sauce |
1 (14 1/2 ounce) can diced tomatoes with green chilies or 2 (14 1/2 ounce) cans diced tomatoes with green chilies |
1 (1 1/4 ounce) envelope taco seasoning |
4 boneless skinless chicken breasts |
tabasco sauce |
1 cup chicken broth, less if you want a thinner soup consistency |
Directions:
1. Combine all ingredients except chicken and broth (if using) in slow cooker.
2. Lay chicken on top and cover.
3. Cook on low for 6-8 hours or on high 3-4 hours.
4. Before serving remove and shred chicken. Chicken broth can be added at this point if a thinner consistency is desired.
5. Cook 30 minutes longer on low.
6. Can be served with rice, cheese, sour cream, tortilla chips.
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