A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Southwestern Chicken Stew
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- #23256
Cheap, tasty, and low-fat. This stew is as versatile as it is simple. You can switch up the salsa variety to change the flavor or throw toppings like cheese or sour cream on top before serving.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1 can (15 ounce size) pinto beans, rinsed and drained
2 cups diced cooked chicken breast
1 1/2 cup frozen whole kernel corn, thawed
2 cups chicken broth
1 1/2 cup chunky salsa (mild, medium or hot)
1 1/2 teaspoon chili seasoning
1 teaspoon dried parsley flakes
directions
Combine the pinto beans, chicken, corn, broth, salsa, chili seasoning, and parsley flakes in the crock pot. Mix to combine.
Cover the crock pot and cook on low heat for 4-6 hours or until heated through. Stir before serving. Adjust the seasoning as needed with salt and pepper, if desired.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
183 calories, 3 grams fat, 20 grams carbohydrates, 20 grams protein per serving. This recipe is low in fat.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
September 4, 2017
Did all the additions that LowIncomeMom suggests. Very yummy and healthy. Muchas Gracias!
October 4, 2012
Yummy stew and a good basis for some creative additions. I extend the stew for more servings by adding an additional can of diced tomatoes, a can of black beans, 1/2 cup of uncooked brown rice, 1/3 cup finely chopped fresh cilantro (or 2 big tablespoons of dried), and one each small grated zucchini and yellow crookneck squash. (Native Americans of the southwest speak of the "Three Sisters"--corn, beans, and squash--in their traditional cooking.) Add a little extra chili seasoning to taste. I topped the servings with a dollop of plain nonfat Greek yogurt, finely chopped red onion, and served with crispy thin cornbread (try making with non-GMO organic blue cornmeal) and honey.