Fold Here

Slow Cooker Chicken Fajita Stew

Slow Cooker Chicken Fajita Stew

Servings: 4-6



Optional:

  • 4 boneless, skinless chicken breasts
  • 1 tbs. vegetable oil
  • 1 package Fajita mix
  • 2 cups chicken broth
  • 2 onions, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 (15 oz.) can Glory Foods Skillet Corn
  • 1 (16 oz.) jar mild cilantro salsa, or 2 (8 oz.) cans diced tomatoes
  • 2 cloves garlic, minced, or to taste
  • 1 tsp. onion powder
  • 1 tbs. cilantro
  • 1 (15 oz.) can Glory Foods Simply Seasoned Black Beans, rinsed and drained
  • 1 chicken bouillon cube (optional)
  • 1 bay leaf

Optional:

  • 1/2 cup rice, uncooked
  • shredded cheddar cheese
  • sour cream
  • flour tortilla shells


Directions:

  1. Place all ingredients in a slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
  2. Remove bay leaf and stir to break up chicken before serving.
  3. Top with cheddar cheese and sour cream, if desired. Or serve as a quesadilla by placing stew mixture in a flour tortilla shell with shredded cheese and sour cream.

Recipe by Pat from Cincinnati, OH



Notes: