Best Chicken Chili Taco Stew Recipes

CROCK POT CHICKEN TACO CHILI

Steps:

• Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
• Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
• Half hour before serving, remove chicken and shred.
• Return chicken to slow cooker and stir in.
• Top with fresh cilantro and your favorite toppings!

SLOW COOKER CHICKEN TACO STEW

Steps:

• Mix everything together in a slow cooker except chicken.
• Lay chicken on top and cover.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• 30 minutes before serving, remove chicken and shred.
• Return chicken to slow cooker and stir together.
• Top with cheese, sour cream, or tortilla chips, if desired.

QUICK AND EASY CHICKEN CHILI STEW

Steps:

• Pat the chicken dry and then cut it into bite-sized cubes. Set aside.
• Peel the onions and chop them.
• Heat the olive oil in a large nonstick saucepan over medium-high heat. When the olive oil is hot and shimmering, add the chopped onion and minced garlic; saute for about 3 to 4 minutes, or until the onion begins to brown.
• Add the cubed chicken to the onion and cook for about 4 to 6 minutes, or until lightly browned on all sides, stirring frequently. A add the chopped jalapeno, coriander, cumin , diced tomatoes, and beans.
• Reduce heat to low and simmer for about 5 minutes
• Juice the lime and add it to the stew along with the corn kernels.
• Taste and season with salt and pepper, as needed.
• Cook for 5 to 10 minutes longer, stirring occasionally.
• Serve the chicken chili with sour cream , chopped red onion, and chopped cilantro.
• If desired, garnish with shredded cheese .
• Serve and enjoy!

NEW MEXICAN GREEN CHILE CHICKEN STEW

Steps:

• Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

SLOW-COOKER CHILI CHICKEN TACOS

Steps:

• In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
• Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

SLOW COOKER SALSA VERDE CHICKEN

Steps:

• Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
• Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

TACO STEW

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain., Stir in beans, tomatoes, tomato sauce, corn, chili powder and cumin. Bring to a boil. Reduce heat; simmer 5-10 minutes to allow flavors to blend. If desired, top each serving with tortilla chips., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SOUTHWEST CHICKEN AND CHILI STEW

Steps:

• Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
• Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
• Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
• Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.