Wednesday, February 29, 2012

Crockpot Mexican Chicken Stew

Hello all! One thing about blogging for me, is trying to find simple recipes that are easy and affordable that lots of people would enjoy. If you are like me and work 40 hours a week sometimes you just want that nice comfort and an easy meal. This is one of my purposes with this blog is to not only get people in the kitchen, but also show simple affordable meals. I have such a delicious meal that is simple, healthy and affordable.

On today’s menu is Mexican Chicken Stew. What is even better about it is you can throw it all in the Crockpot and your done. Here’s what you need to do.

This is pretty much what it looks like when its ready to come out, I didn't get a good picture of it with its toppings.


Adapted from Rachael Ray

1 2- to 3-pound boneless chicken breast (get it when its on sale)
salt and black pepper
1 tablespoon smoked sweet paprika
1 tsp of oregano
1 onion
3-4 cloves of garlic, thinly sliced
1 tablespoon cumin
1 tablespoon coriander
3 14-ounce cans fire-roasted diced tomatoes with green chilies or diced tomatoes with green chilies
1 quart chicken stock
2 14-ounce cans hominy, drained and rinsed
1 14-ounce can black beans, drained and rinsed

 Throw your chicken in the Crockpot, diced onion, salt and pepper, garlic, cumin, paprika, coriander (if you don’t have it, don’t worry about it), oregano, 3 cans of fire roasted tomatoes and 1 quart of chicken stock. Let cook on high for 6 hours. 

After cooking for 6 hours, take out your chicken and shred, then return the chicken to the crockpot and turn your Crockpot to warm and add in your hominy and black beans and let warm through. If you mixture is thick add water. Let warm through, put into bowls, top with any toppings you would like such as; cilantro, cheese, red onion or sour cream. If you want also serve with corn chips or tortillas. 

This is a super easy meal and I hope you guys try this. This lasted me for more than a week! Freeze what you don’t use and save for a later date!

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