Mexican Chicken Stew (slow-cooker)

Adapted from reader's recipe contributed to Sunset 1990s

Yield: 8 servings
Community Recipe from

Ingredients

  • 1 onion chopped
  • 1 carrot chopped
  • 1 green bell pepper chopped
  • 1-2 teaspoon(s) chili powder
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground cinnamon
  • 4 cup(s) chicken broth (approx 2 cans)
  • 14 1/2 ounce(s) chopped tomatoes (1 can)
  • 2 cup(s) frozen corn kernels
  • 14 ounce(s) black beans (1 can) drained
  • 3-4 cup(s) zucchini, cut in chunks
  • 1 1/2 pound(s) chicken breasts (3 half) boned & skinned
  • 1 cup(s) rice (optional)

Preparation

  1. Spray slow-cooker crock with oil.

  2. Cut chicken into 1-2" chunks.

  3. Layer onion, carrot and pepper at bottom of crock, followed by corn, beans, chicken, and zucchini. Combine seasonings, tomatoes, and broth. Pour over rest of ingredients in slow-cooker.

  4. Cook on low setting for 6 to 8 hours. Cook rice and combine in slow-cooker during last hour of cooking.
February 2012

This recipe is a personal recipe added by ebelle and has not been tested or endorsed by MyRecipes.

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