Mexi Chicken Stew

*Parsley*'s Note:

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

• Total Time: 7 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 7 hrs

Ingredients:

Servings: 6

• 2 -2 ½ lbs boneless skinless chicken breasts , cut into about 1 1/2-inch pieces
• 1 cup diced onion
• 4 medium potatoes , peeled and cut very small
• 1 cup frozen corn , can use canned
• 2 teaspoons cumin
• ¼-½ teaspoon chili powder
• ½ teaspoon garlic powder
• 1 -2 tablespoon chopped fresh cilantro
• 1 (4 ounce) can diced green chilies
• 1 (15 ounce) jar mild salsa , can use hot if you can take it
• 1 (15 ounce) can tomato sauce
• ½ cup light sour cream
• 1 cup shredded cheddar cheese
• warm flour tortilla (optional)
• hot cooked rice (optional)

Directions:

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

Reviews

[Heydarl]

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.

[SuzieQutie]

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.

[Annacia]

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.