As the temperature inches up and the cherry trees prepare to blossom, pull out your crock pots for one last hearty stew of the cold season!
This chicken taco stew is truly delightful and it meets my criteria for go-to meals: easy, tasty, and plentiful. An added bonus is that it tastes even better left over. When the most difficult parts of a recipe involve chopping an onion and opening a can, I know I’ve found a winner.
- 2-3 boneless, skinless chicken breasts (dump them in frozen)
- 1 package taco mix
- 1 onion, chopped
- 1 can black beans
- 1 can kidney beans
- 1 can yellow corn (or use frozen)
- 2 cans Rotel
- 1 8 oz. can tomato sauce
- Dump all ingredients into the crock pot—there’s no need to drain any of the cans. Mix well, and place the frozen chicken breasts on top.
- Cook on low for 8 hours. Shred the chicken with two forks—it should easily fall apart–just before serving and mix it well into the stew.
- Serve, and top with sour cream, cilantro, crushed tortilla chips, and/or shredded cheese.
When she’s not making meals for her family or others, Rebecca writes about reading, cooking, and life at home with an 18-month-old at Dr. Blondie.
Photo credit: Rebecca Thomas