Nice 'n Lite

Southwest Chicken Stew

Southwest Chicken Stew

6 boneless chicken breasts
Salt and pepper
3 to 4 cups chicken stock
2 cans (14 ounces) diced tomatoes with green chilies
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups corn
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro
3 chopped scallions
Hot cooked rice (optional)

Season chicken breasts with a little salt and pepper. Place them in the bottom of the slow cooker. Dump the chicken stock, tomatoes, beans, corn, garlic powder, onion powder, cumin and cayenne pepper over the chicken. Stir. Cook on low for 6 to 8 hours. Before serving use a fork to shred chicken. Serve in bowls over hot cooked rice with scallions and cilantro on top. Also great served with my Crispy Baked Tortilla Chips on top.

This makes a great freeze ahead meal. Place chicken in 2-gallon freezer bag along with seasonings, green chilies, corn, and beans. Seal bag well and freeze. The night before you are going to cook it, take it out of the freezer and put it in the fridge to thaw. In the morning, dump contents from freezer bag into your slow cooker. Add 3 to 4 cups of chicken stock. Cover and cook on low for 6 to 8 hours.

Rating: 3
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