Southwestern Chicken Stew

[Marie_M]

I make this for my family at least once a month and it's always a hit.

4 to 6 boneless, skinless chicken breasts (thawed and cut into strips or chunks)
2 (15 oz.) cans of black beans (undrained)
2 (15 oz.) cans of corn (drained)
1 (8 oz.) jar of medium-heat salsa
1 (15 oz.) can diced tomatoes (undrained)
1 tablespoon ground cumin

Place everything into a crockpot/slow cooker; stir to mix ingredients together; cover with lid and cook on HIGH for 4 hours or LOW for 8 hours.

Serve alone or over cooked white rice.

[Hootmon]

I make something faily similar.

A handful of fresh Cilantro is nice too, and so is some rubbed Sage. Dont forget the Garlic, and some liquid smoke seasoining is good too.

[Marie_M]

I bet the sage would give it a really unique flavor, Hootmon. Great suggestion! :thumb

I forgot to add that I like to add some shredded cheese (usually cheddar or mexican-blend) to this also. I usually wait until it's done, turn the crockpot off, sprinkle the cheese on, put the lid on, and let the cheese melt over the top.

[SherAnna07]

I need to try this recipe. It sounds yummy!

[I'm all 67X]

I just drooled on the keyboard...or salivated...yum!

[Seemomgonuts]

I make something very similar as well. I take 3 frozen chicken breasts and put them in the crock pot with 1 big can and 1 15oz can of black beans, 1 can of corn, 2 cans of Rotel (drained of juice) and cook on high for 5-6 hours (until chicken just falls apart). Then take a block of cream cheese and set it on top and continue cooking 1/2 hour more until it is melty and then serve with Tostitos. :drool The kids are huge fans of this.

[christianmom]

Ok, you guys are making me hungry. I am going to have to make this. And perfect timing too. I found chicken breasts at 1.99/lb at Tom Thumb and bought as much as I could fit in my freezer. What gets me is that after I came home and checked the mail...the sale flyer for Albertsons had them for 1.68/lb :doh

[Marie_M]

I make something very similar as well. I take 3 frozen chicken breasts and put them in the crock pot with 1 big can and 1 15oz can of black beans, 1 can of corn, 2 cans of Rotel (drained of juice) and cook on high for 5-6 hours (until chicken just falls apart). Then take a block of cream cheese and set it on top and continue cooking 1/2 hour more until it is melty and then serve with Tostitos. :drool The kids are huge fans of this.

Ooohhh, the cream cheese on top sounds yummy! :thumb

I serve Tostitos/tortilla chips on the side with a re-fried bean dip when I make this dish.

Overall, if you can find chicken breasts on sale, this dish is fairly inexpensive to make and it makes so much that I have leftovers for lunch the next day. I like to take the leftover stew and put it in a flour tortilla, add some cheese and rice, and microwave long enough to melt the cheese. Voilà , chicken and rice burrito!

[jadeeyes]

Ooohhh, the cream cheese on top sounds yummy! :thumb

I serve Tostitos/tortilla chips on the side with a re-fried bean dip when I make this dish.

Overall, if you can find chicken breasts on sale, this dish is fairly inexpensive to make and it makes so much that I have leftovers for lunch the next day. I like to take the leftover stew and put it in a flour tortilla, add some cheese and rice, and microwave long enough to melt the cheese. Voilà , chicken and rice burrito!

That makes it perfect for my husband and me. That way he has something for his lunch the next day at work.