Best Carolyns Southwestern Chicken Stew Recipes

SOUTHWESTERN CHICKEN & LIMA BEAN STEW

Southwestern Chicken & Lima Bean Stew image

I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. -Pam Corder, Monroe, Louisiana

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

4 bone-in chicken thighs (1-1/2 pounds), skin removed
2 cups frozen lima beans
2 cups frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro or parsley

Steps:

Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top., Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 312 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 614mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges

CAROLYN'S SOUTHWESTERN CHICKEN STEW

Carolyn's Southwestern Chicken Stew image

Provided by Kitchen Crew

Categories Chicken Soups

Number Of Ingredients 21

Ingredients

3 lb chicken, pieces
all purpose flour
1/4 c olive oil
2 Tbsp garlic clove, minced
28 oz chicken broth
14 oz tomatoes, canned whole
1 can(s) tomato paste
16 pearl onions
1.5 tsp seasoned salt
1.5 tsp cumin, ground
4 oregano sprigs
4 sprigs fresh thyme
1 bay leaf
1/4 tsp red pepper flakes
8 oz kielbasa
2 c carrots, cut in pieces
2 c zucchini, cut in chunks
2 c yellow squash, cut in chunks
8 oz corn, drained
5 new potatoes, cut in chunks
cilantro, chopped

Steps:

1. In a bag, coat chicken with 1/4 cup flour.
2. Cook chicken in dutch oven in hot oil; remove and set aside.
3. Drain drippings, except 1 teaspoon, from pot.
4. Saute 1 tablespoon flour and garlic in drippings 30 seconds.
5. Stir in next 10 ingredients starting with chicken broth and ending with red pepper flakes; Bring to a boil, reduce heat and simmer, uncovered, 20 minutes.
6. Add chicken and kielbasa, cover and simmer 20 minutes longer.
7. Skim excess fat; Add vegetables, simmer, covered, 30 minutes longer.
8. Sprinkle with cilantro before serving.