SOUTHWEST CHICKEN STEW FOR THE CROCK POT

Southwest Chicken Stew for the Crock Pot image

Provided by Pat Duran

Categories Chili

Time 6h15m

Number Of Ingredients 19

FIRST:
3 large frozen chicken breasts, boneless and skinless
1/2 c water
1 medium yellow onion, chopped
1 can(s) medium enchilada sauce ( i use mild)
1 oz salsa verde
2 Tbsp liquid smoke flavoring
SECOND:
1/2 c manzanilla olives, sliced in half (large spanish olives)
1 c frozen whole kernel corn
15 oz can black beans,undrained
15 oz can stewed tomatoes,diced
1 tsp cumin (in her recipe but i don't use)
2 Tbsp minced onion
2 tsp garlic powder
THIRD:
1/2 c instant brown rice, uncooked
1/2 c water
1 tsp chicken bouillon granules or 1 cube

Steps:

1. First: Place all ingredients in crock pot. Cook on high for 2 hours.
2. Second: Add these ingredients. Stir and cook 1 hour on high.
3. Third: Cook rice in microwave safe dish and add to crock pot.( In place of the water and bullion you may use 1/2 cup of chicken broth). --- Remove chicken from pot - shred or dice and return to pot. Stir to mix in and cook on low for 1 hour, taste to adjust seasoning if needed. --- Serve with cornbread or tortilla chips and sprinkle top of stew with shredded cheese.