Saturday, December 31, 2016

Stewed Mexican Chicken

Stewed Mexican Chicken

Stewed Mexican Chicken

Over ten years ago, I shared a recipe for Chicken Taco Filling that is super easy to make in the slow cooker.  Last year, in conjunction with the slow cooker baked potatoes, I tried a new variation on this to have a heartier version of this dish.  I loved how it came together and worked with the baked potato.  This would also be great over rice or as a quesadilla filling.

Ingredients (makes 5-7 portions):
2 tbsp Dried minced onions
2 1/2 lbs Frozen boneless and skinless chicken breasts
1 Red pepper, diced
1 Green pepper, diced
2 Yellow onions (small), diced (or one medium)
2 packages Taco seasoning mix (low sodium if you have it) - (1.25 oz)
28oz can Petite diced tomatoes (with added flavors if you like), undrained
1 cup Broth (chicken or vegetable)


1. Place dried minced onions, frozen chicken, red peppers, green peppers and onion in the slow cooker (in that order).
2. Sprinkle the taco mix on top and then add the petite diced tomatoes (with liquid) and broth.  Try to cover all the taco mix.
3. Cook on low for 8-10 hours.
4. When done, take two forks and shred the chicken and mix into the sauce. You can let it cook for an additional half our or so (but it is not necessary).

Enjoy - especially on a baked potato!

No comments:

Post a Comment