Crockpot Mexican Chicken Stew
Jennifer Anthony
This easy to prep crockpot recipe will become a family favorite.
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INGREDIENTS
16 oz boneless, skinless chicken breast
12 oz jar of salsa (about 1 1/2 cups)
1 ½ cups low-sodium chicken broth
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
15 oz can of black beans, with liquid
7 oz can green chiles
1 tsp ground cumin
1 tsp cayenne pepper
Garnish Options
freshly chopped cilantro
lime wedges
shredded cheese
plain Greek yogurt as a sour cream substitue
DIRECTIONS
1
Combine all stew ingredients in slow cooker in order of ingredient list.
Cook on low for 6-8 hours, or on high for 3 hours. Shred chicken breasts before serving (it may be easier to do this by removing the chicken and shredding on a plate before adding to back to your stew).
Garnish each bowl individually upon serving with desired ingredients.
COUNTS AS
2 1/2 Proteins, 1/2 Starch, 1 Vegetable
NOTES
VIEW NUTRITION FACTS
Nutrition Facts
18 servings
Serving size
1 Mufffin
- Amount per serving
- Calories88
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 21mg8%
- Sodium 247mg11%
- Total Carbohydrate 6g3%
- Dietary Fiber 2g8%
- Total Sugars 3g
- Protein 3g
- Potassium 79mg2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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