Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexi Chicken Stew Recipe
    Lost? Site Map

    Mexi Chicken Stew

    Mexi Chicken Stew. Photo by Heydarl

    1/2 Photos of Mexi Chicken Stew

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 10 mins

    10 mins

    7 hrs

    *Parsley*'s Note:

    A crock pot recipe, but could easily be adapted to stovetop or even the oven.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place chicken pieces in bottom of the slow cooker.
    2. 2
      Add all remaining ingredients EXCEPT the shredded cheese.
    3. 3
      Cover and cook on low for about 7 hours.
    4. 4
      Stir in the shredded cheese. Cover for about 15 minutes to let melt. Stir again.
    5. 5
      Serve with warm tortillas or over rice.

    Ratings & Reviews:

    • on May 12, 2009

      45

      This a little milder than we would normally prefer, but was easy to make & a pleasant meal. I added the corn in the last 20 mins, then added the sour cream, which I mixed with plain flour to stop it splitting. Served with leftover Mexican Take Out Arroz Rojo (Red Rice) for a tasty, easy dinner. Made for ZWT5 by a fellow Hell's Kitchen Angel.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2008

      25

      I didn't care for this recipe at all. I think it may have been the sour cream and cheese at the end. I slow cooked it on low for seven hours and even though I cut the potatoes really small, they still weren't cooked. I think it had some great ingredients in it, but if I were to make this again which is doubtful, I will skip the sour cream and cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2007

      45

      I did this in the crockpot and it came out very nice indeed. The flavors develop very well and the overall mildness was favored by this group (I added just a bit of pepper sauce to mine). I used the given amount of spuds as this is a pro-potato bunch. Possibly the best part for me (other than the taste) was the fact that it used ingredients that I can actually get here! I sprinkled some sliced black olives on top before serving. We loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Mexi Chicken Stew

    Serving Size: 1 (411 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 462.8
     
    Calories from Fat 98
    21%
    Total Fat 10.9 g
    16%
    Saturated Fat 5.8 g
    29%
    Cholesterol 114.2 mg
    38%
    Sodium 1264.4 mg
    52%
    Total Carbohydrate 46.0 g
    15%
    Dietary Fiber 6.7 g
    26%
    Sugars 8.2 g
    33%
    Protein 46.6 g
    93%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites