Chicken Chili Taco Stew Food

CROCK POT CHICKEN TACO CHILI

Steps:

• Please note: The (HOMEMADE TACO SEASONING) ingredients are for you to substitute the taco seasoning packet by mixing you own.
• Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
• Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
• Half hour before serving, remove chicken and shred.
• Return chicken to slow cooker and stir inches.
• Top with fresh cilantro and your favorite toppings!

SLOW COOKER CHICKEN TACO STEW

Steps:

• Place onion, chili beans, black beans, corn, tomato sauce, beer and died tomatoes in slow cooker. Add taco seasonings (oregano, paprika, chili powder, garlic powder, red pepper flakes, cumin, salt, & black pepper) and stairwell. Lay chicken breasts on top and push down just enough to be covered by mixture. Set slow cooker for medium/low heat for 5 hours.
• Take chicken breasts out and shred them with a fork. Put shredded chicken back into the slow cooker and stir. Cook for another 1 - 2 hours.
• Serve with sharp cheddar cheese, sour cream, and tortilla chips. I like using the thin tortilla chips, but any will do.

SLOW COOKER CHICKEN TACO STEW

Steps:

• Mix everything together in a slow cooker except chicken.
• Lay chicken on top and cover.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• 30 minutes before serving, remove chicken and shred.
• Return chicken to slow cooker and stir together.
• Top with cheese, sour cream, or tortilla chips, if desired.

CHILI CHICKEN STEW

Steps:

• Cut chicken into 1-inch pieces.
• Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned.
• Add next 6 ingredients; cover, reduce heat, and simmer 20 minutes.
• Serve in soup bowls; top individual servings with remaining ingredients.

CHILI CHICKEN STEW

Steps:

• Skin and bone chicken. Cut in 1-inch pieces.
• Cook chicken, onion, pepper and garlic in oil until chicken loses its pink color.
• Add tomatoes, beans, rice, chili powder, cumin, picante sauce and salt to taste.
• Simmer 20 minutes.
• May serve in bowls with cheese, onion, avocado, sour cream or additional picante sauce.

CHICKEN CHILI TACO STEW

Steps:

• Saute chicken, onion, garlic, and green pepper in cooking spray.
• Add remaining ingredients. Heat on stove until warm throughout.
• (You can also cook this in the crockpot on low all day or high for a few hours--no need to saute veggies for the crockpot version.)
• If desired, top stew with shredded cheese, sour cream, avocados, and crushed up tortilla chips. My kids love to eat this as a dip for their chips. I serve it with the baked version of tortilla chips.