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Crockpot Southwestern Chicken Stew Recipe
About 3 boneless skinless chicken breasts (I used 2 cups precooked chicken from the freezer)
1 can Rotel tomatoes
1 can black beans or 1 can of red beans (I used Ranch Style, what we had in the pantry)
2 cans cream of mushroom or cream of chicken soup (I used one can cream of mushroom and one can of cream of poblano pepper, which is made by Campbell's)
2 cans of corn or one bag of frozen corn (it would be good with a combo of yellow and white corn; I just used yellow)
About 2 cups of water or chicken broth (I used water)
Put all ingredients in crockpot. Do not drain cans of corn and beans. Cook on low for about 8 hours. If using whole pieces of chicken, take them out, cut them up, and put them back into the crockpot.
Since I was using precooked chicken, I cooked it on high for an hour and low for about two hours. It was delicious, similar to tortilla soup.
I served it with cornbread.
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