Recipe for Today: Crock Pot Chicken Taco Stew
Shout-out: My friend, Benita Chagala
Crock Pot Chicken Taco Stew
Ingredients
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
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
Directions
Mix everything together in a crock pot except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. (When chicken gets tender and can be shredded easily it is finished). 30 minutes before serving, remove chicken and shred. Return chicken to crock pot and stir in. This is good eaten with cheese, sour cream, or tortilla chips.
Mix everything together in a crock pot except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. (When chicken gets tender and can be shredded easily it is finished). 30 minutes before serving, remove chicken and shred. Return chicken to crock pot and stir in. This is good eaten with cheese, sour cream, or tortilla chips.
P.S. If you make some of this, you better share!! :)
2 comments:
This is almost exactly like our taco soup recipe. It is especially yummy with sour cream (fat free, of course) and tortilla chips. :)
I made a big pot of Taco Soup on Sunday, only I used beef in it. But this way, and making it with chicken, sounds just as easy and delicious! I'm jotting this one down! =)
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