Saturday, January 3, 2015

Crock Pot Tex-Mex Chicken Stew

Recipes by Sara

Tex-Mex Chicken Stew


1 pound boneless, skinless chicken breast, cubed
2 14 1/2 ounces cans Mexican-style stewed tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed, drained
2 cups each cut green beans
2 cups whole-kernel corn
1/2 package (1.25 ounce-size) reduced-sodium taco-seasoning mix
Salt and black pepper


1. Mix all ingredients, except salt and black pepper, in a crock pot; cover and cook on low 6 1/2 to 8 hours. Season to taste with salt and black pepper.

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