Thursday, February 19, 2009

Slow-Cooker Chicken Taco Stew

Yet another recipe from Kmay's blog, Food alla Putanesca. This is easy to make, hearty, and we almost always have all the ingredients on hand. The only changes I made to the source recipe was to use our home canned tomatoes and a can of chile peppers in place of the canned tomatoes with chiles. The recipe below reflects the changes.

Slow-Cooker Chicken Taco Stew
  • 1 onion, chopped
  • 1 16 ounce can black beans (drained and rinsed)
  • 1 16 ounce can red beans (drained and rinsed)
  • 1 16 ounce can corn (drained)
  • 1 8 ounce can tomato sauce
  • 2 quarts canned stewed tomatoes (roughly 30 ounces)
  • 1 8 ounce can chiles
  • 1 packet taco seasoning
  • 2 boneless, skinless chicken breasts

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 in.

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