I have seen this recipe in a few different places on the internet, with different variations. Today, I made my own variation in the slow cooker, since the heat has returned here in Indiana and the last thing I want to do is heat up the kitchen running the oven or simmering something on the stove. It's super easy to throw together, and fairly cheap, especially considering that it makes 8 servings. The chicken taco seasoning gives it a different flavor from regular ground beef taco seasoning. Unfortunately, I forgot to take a picture before all of the leftovers were either gone or in the freezer! I will take one the next time I make it and update the post.
Slow Cooker Chicken Taco Stew
1 medium onion, chopped
2 cups frozen corn
15 oz can Mexican-style diced tomatoes, with liquid
15 oz can regular diced tomatoes, with liquid
15 oz can black beans, rinsed & drained
15 oz can kidney beans, rinsed & drained
8 oz can tomato sauce
1 packet McCormick Chicken Taco Seasoning
1 lb boneless, skinless chicken breasts, trimmed
Mix all ingredients except chicken in 4 1/2-quart slow cooker (larger is fine). Lay chicken on top and cook on low for 6-8 hours or high for 3-4 hours. Remove chicken breasts, allow to cool slightly, shred with forks, and stir back into stew. Enjoy!
The serving size is 1 generous (slightly heaping) cup, and the recipe makes 8 servings.
No comments:
Post a Comment