Terri's Chicken Carcass Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a good winter recipe with a Mexican twist, perfect for using up the little shreds left on a supermarket rotisserie chicken. Ingredients:
1 1/2 cups shredded, cooked chicken meat |
1/2 onion, chopped |
2 tomatoes, chopped |
2 (15 ounce) cans white hominy, drained |
1 (15 ounce) can ranch-style beans |
1 (7 ounce) can diced green chiles |
1/2 teaspoon chili powder |
1/4 teaspoon ground black pepper |
1 pinch dried oregano |
4 cups chicken broth |
2 1/2 tablespoons dry potato flakes |
Directions:
1. Place chicken, onion, tomatoes, hominy, undrained pinto beans, green chili peppers, oregano, chili powder and pepper into a slow cooker. Add enough chicken broth to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.
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