Slow Cooker Mexican Chicken Stew
Try this Slow Cooker Mexican Chicken Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 cup shredded cheddar cheese
- 1 tsp chili powder
- tortilla chips
- 1 medium onion diced
- 1 tsp ground cumin
- 2 carrots, diced
- 3/4 cup salsa
- 1/2 cup greek yogurt or sour cream
- 2 tsp lime juice
- 1 green pepper diced
- 1 avocado, cubed
- 8 chicken thighs (i recommend boneless & skinless)
- 1 1/2 cups chicken stock {plus more as needed}
- 1 can corn {340ml}
- 1 can black beans {19 oz 540ml}
- 1 can green chiles {127ml}
- 1/4 tsp salt {more as needed}
- Carbohydrate 13.7018450278991 g
- Cholesterol 23.1510416666667 mg
- Fat 8.6087914861478 g
- Fiber 2.67683518271824 g
- Protein 7.46360397087313 g
- Saturated Fat 4.81991822853727 g
- Serving Size 1 1 -8 (155g)
- Sodium 366.156706931731 mg
- Sugar 11.0250098451809 g
- Trans Fat 0.51234858471727 g
- Calories 157 calories
Combine all stew ingredients in slow cooker. Cook on low for 6-8 hours.Stir in the lime juice and salt. Serve with cheese, avocado, Greek yogurt and tortilla chips.
