Some of my favorite meals come from crock pots (despite how not-so-easy they can be sometimes :)). They’re fix-it-and-forget-it and they make a TON of meals, so I’m good to go for quite a few lunches and dinners. This week, my husband Preston requested that I make my Chicken Taco Stew, since he was craving something healthy and warm. So, I thought I’d share it with all of you!
Crockpot Chicken Taco Stew
Adapted from Skinny Taste
You will need:
- 1 white onion, chopped coarsely
- 1 16-oz can black beans (drained slightly)
- 1 16-oz can pinto beans (drained slightly)
- 1 8-oz can tomato sauce
- 12 oz package frozen corn kernels
- 3 bell peppers (I used green, red, and yellow) chopped coarsely
- 2 14.5-oz cans Rotel tomatoes w/ chilies
- Several tbs (3-4) of homemade taco seasoning
- 24 oz of chicken tenders (I feel better using tenders as opposed to breasts…then I know they’ve cooked thoroughly :))
- 1/4 cup chopped fresh cilantro (optional!)
What you do:
Throw beans, onion, bell peppers, corn, tomatoes, tomato sauce, and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.
Half hour before serving, remove chicken and shred.
Chicken, taken out of the slow cooker to be shredded
Post-shred process! Just take some forks to it and get to work.
Return chicken to slow cooker and stir in. Top with fresh cilantro. Stir it all up and enjoy!!
I like to eat mine just as it is, in a big ol’ bowl with some fresh avocado on top of it. I’ll even stir in some plain Greek yogurt sometimes to give it a more creamy texture. Other options would be to bake up your own tortilla chips to serve with it, or top yummy brown rice with the mixture. The possibilities are endless!
What are some of your favorite recipes from the crockpot?
Talk to you soon!