It's Wednesday, not Thursday, but since I'll be taking a little Christmas vacation beginning tomorrow, I want to squeeze in one last slow cooker recipe this month. I'll be posting to my goals every day, but I won't be back to blogging until January 4th. In the meantime, I wish you and yours a very merry Christmas, a happy holiday season, and a joyous and healthy new year!
Slow Cooker Southwest Chicken Stew
This is one of those rare recipes that my entire family enjoyed the first time I made it. It's a wonderful combination of sweet, savory, and spicy flavors. It takes beautifully to all sorts of changes and alterations, so have fun experimenting!
Ingredients:
1 (29-ounce) can sweet potatoes, drained
1 1/2 cups frozen seasoning blend
1 (14-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can no-salt-added corn or hominy, drained
1 (14-ounce) can white beans, drained (and rinsed, if desired)
1 (6-ounce) can mild green chiles
1 (14-ounce) can fat-free, lowered-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon oregano flakes
1 pound boneless, skinless chicken breasts
2 tablespoons chopped fresh cilantro
Directions:
Combine sweet potatoes, seasoning blend, tomatoes, corn, beans, chiles, chicken broth, cumin, and oregano flakes in slow cooker. Place chicken on top. Cook on HIGH 4 - 6 hours, or on LOW for 6 - 8 hours, until chicken is tender. Shred chicken with two forks. Stir well to combine.
Cook's Notes:
Frozen seasoning blend is a mixture of sliced red, green, and yellow bell peppers and chopped white onions. If you prefer, you can use half an onion and one large green bell pepper instead.
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