Wednesday, October 1, 2008

Slow-Cooker Chicken Taco Stew

This meal is very similar to Slow-Cooker Salsa Chicken, but I think I like this better. Look at all those healthy legumes and vegetables! I would've preferred this to be a little more liquidy, which might be my fault because I drained and rinsed the beans. Next time I might add some chicken broth or beer. Topped with a little cheese and low-fat sour cream, this is a great meal.

Slow-Cooker Chicken Taco Stew
source: Spark Recipes

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/chiles (I used one can with green chiles and one with chipotle chiles.)
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 eaten with cheese, sour cream, or tortilla chips.


Carrie said...

This looks yummy!

Cate said...

Mmm. I love using my slow cooker in the fall! This looks like a winner!

Colleen said...

I make something just like this and LOVE it for lunch at work! Yours looks great!