Slow Cooker Mexican Chicken Stew Food

SLOW COOKER CHICKEN MEXICAN STEW

Steps:

• Add chicken, tomatoes, corn, black beans, and onions to slow cooker.
• Sprinkle taco seasoning and chili powder in slow cooker.
• Stir to combine.
• Cover and heat on Low 8 hours or High for 4 hours.
• Serve with sour cream, avocado cubes and chopped fresh cilantro.

SLOW COOKER MEXICAN CHICKEN STEW

Steps:

• Mix together the cumin, salt and pepper in a small bowl.
• Season the chicken thighs on both sides with the spice mixture.
• Heat a large sauté pan over medium high heat. Spray with cooking spray (or add a teaspoon of extra-virgin olive oil) and sear the chicken thighs until well browned on both sides, about 6-8 minutes.
• Transfer the chicken to the slow cooker.
• Add the can of tomatoes to the sauté pan to deglaze it and use a spoon to scrape up any charred bits that are stuck on the bottom.
• Add the tomatoes, onion and green chilies to the slow cooker.
• Cover and cook on high for 3 hours. (Or cook on low for 6 hours.)
• Uncover, add the beans, then cover and cook for another 1 hour on high (or another 2 hours on low).
• Spoon chicken stew into bowls and serve with desired toppings. Enjoy!

MEXICAN CHICKEN STEW

Steps:

• Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
• Bring to a simmer and cook 20 minutes.
• Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
• Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
• Ladle into bowls and garnish with sour cream and cilantro.

SLOW COOKER MEXICAN CHICKEN STEW RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[728,90],'myediblefood_com-leader-1','ezslot_5',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn a 6-quart (6 L) slow cooker, combine all ingredients, except lime juice and toppings.Mix well. Cover the cooker and cook on low-heat setting for 6-8 hours, or until chicken and beans are tender.Turn off the pot and open the lid. Using tongs, transfer cooked chicken thighs to a large bowl and shred with two forks.Stir in the lime juice, then season with salt.Serve with shredded cheese, avocado, tortilla chips and yogurt. Enjoy!

SLOW COOKER CHICKEN STEW

Steps:

• Combine first 14 ingredients in an electric slow cooker.
• Cover with lid and cook on high setting for 4 hours or until carrot is tender.
• Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
• Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
• Re-cover and cook on high-heat setting an 30 additional minutes.
• Serve with hot cooked rice.
• Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

MEXICAN CHICKEN STEW

Steps:

• Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
• Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.
• If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.