Mexi Chicken Stew

Submitted by *Parsley*

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

 

• Ready In: 7hrs 10mins
• Ingredients: 15
• Serves: 6

ingredients

• 2 - 2 1⁄2 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
• 1⁄4 - 1⁄2 teaspoon chili powder
• 1⁄2 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
• 1⁄2 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.

 

[Crocheting Mama]

This was a delicious meal. I halved the recipe for a smaller family and that's how much chicken I had on hand. I did use a full can of corn though, and we thought it was just the right amount. I don't think I cut my potatoes small enough because they were still a little hard, but were still edible. I added the sour cream and cheese at the end so they wouldn't curdle. I served with warm tortillas and cheese and sour cream (because all good Mexican food includes sour cream). I wouldn't really call it a stew - maybe a really thick stew with no broth or anything, but it was delicious with tortillas. I wiill definitely make this again. One thing, Parsley, I would add crockpot to the title, I know sometimes I search for crockpot recipes in the title. made for zwt3.

 

[NotQuiteVegetarian]

We loved this! I cooked it on high for 3 hours and low for 2 and it was perfect! Thanks for posting.