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Crockpot Mexican Chicken Stew
- October 1, 2015
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
Servings 6
- Amount Per Serving
- Calories 232
- % Daily Value *
- Total Fat 3g5%
- Total Carbohydrate 27g9%
- Dietary Fiber 8g32%
- Sugars 5g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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