Found this while I was looking for new clean eating recipes. I love this stew! It is so easy to make and leaves me feeling satisfied. I know that some might view this as more of a Fall/ Winter recipe. However, I am a fan of eating what my taste buds call for, not waiting till a particular season to roll around.
Slow Cooker Chicken Taco Stew
- 1 onion, chopped 1 16-oz can black beans 1 16-oz can kidney beans 1 16-oz can corn (drained) 1 8-oz can tomato sauce 2 14.5-oz cans diced tomatoes w/chilies 1 1.25-oz packet taco seasoning 1-2 boneless skinless chicken breasts
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This is good eating with cheese, avocados, light sour cream, and a few tortilla chips.
Tips: I use 3/4 cup as a serving. If this recipe is too spicy for you, then substitute a can of diced tomatoes for one of the diced tomatoes w/chilies. In the same regard, if it is not spicy enough for your taste, you can always add heat by adding different spices and peppers to kick up the heat. I found using fresh tomatoes & corn cuts down on the salt. You can still use caned versions, I would just suggest getting the low salt version or try rinsing all the caned items that you are using. I also like to add light sour cream and cilantro to garnish with.
Number of Servings: 14
View full nutritional breakdown of Slow Cooker Chicken Taco Stew calories by ingredient
Recipe submitted by SparkPeople user GINGERFISH.