Recipe Rescue: Southwest Chicken Stew
Crock pot dinners are the best, not just for busy working moms and dads or crazy schedules, its great to just come home to a meal already done. It can be exhausting just frying hamburger and throwing in a can of corn and pretending that’s dinner with a piece of buttered bread-am I wrong?
This recipe can be thrown into a crock pot and forgotten about till you get home.
WHAT YOU’LL NEED:
1 can of black beans, 1 can of pinto beans (both drained), 1 can of Ro tel with green chilies, 4 boneless skinless breasts, dash of cumin, chili powder, paprika and garlic powder,1 can low sodium chicken broth, plus on bag of frozen stir-fry bell peppers, a small bag of frozen corn and a large can of petite diced tomatoes with juice.
PUTTING IT ALL TOGETHER:
Place chicken at the bottom of the crock pot, sprinkle with seasonings, empty peppers and corn into the crock pot,then the beans and the Ro tel and petite tomatoes and the chicken broth, cook on low while you are at work, 6-8 hours and serve over a bed of rice. (sour cream and shredded cheese nice additions when serving this dish and if you wanted to heat up some tortilla’s, well, I’ll be right there)