Slow Cooker Chicken Stew, Mexican-Style

Posted by Sarah on February 17th, 2011 at 03:25pm

In honor of our Winter Warm-Up blog hop going live tomorrow I’ve found this amazingly yummy and easy Slow Cooker Chicken Stew with a Mexican twist. It can make a great weeknight meal for all of us busy people, so basically everyone! It’s so simple.

I suggest serving it with some chips and salsa or guacamole too. Here’s an awesome salsa recipe to try: Fresh and Zippy Salsa. So if you are a fan of stew recipes try your hand at making this fun dish.

Slow Cooker Chicken Stew Mexican-Style

Serves: 6 to 8

Cooking time: 6 hours and 20 minutes

Ingredients:

• 2 pounds skinless, boneless chicken breasts, cut into 1-1/2 inch pieces
• 4 medium russet potatoes (about 1 1/2 pounds), peeled and shredded or cubed
• 1 can (15 ounce) mild salsa
• 1 can (4 ounce) diced green chiles
• 1 pkg (1 1/4 ounce) taco seasoning mix
• 1 can (8 ounce) tomato sauce
• 1 package (16 ounce) frozen green beans

Instructions:

1. In a 3 1/2 quart electric slow cooker, mix together chicken and potatoes.
2. In a medium bowl, stir together salsa, chiles, and dry taco seasoning mix. Pour over chicken and potatoes and mix well. Level the top.
3. Pour tomato sauce over all, spreading evenly, but do not mix in.
4. Cover and cook on low setting 5 1/2 – 6 hours or until chicken and potatoes are tender. Mix gently.
5. Increase heat setting to high. Stir in green beans and cook, uncovered 15-20 minutes or until beans are crisp-tender. Serve immediately.

Enjoy and sound off below in the comments if you try this out!

Also if you want to see another unique twist on a Mexican-inspired stew, check out this tempting Green Pozole with Chicken stew from Unfussy Fare, I love it!

Tags: chicken recipes, recipes, slow cooked recipes, slow cooker recipes, stew recipes

Under Slow Cooker Tags: chicken recipes, recipes, slow cooked recipes, slow cooker recipes, stew recipes