Mexi Chicken Stew

READY IN: 7hrs 10mins
Recipe by Parsley

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

Top Review by 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.

Ingredients Nutrition

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.

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