Posts Tagged ‘chicken stew recipe’

Tasteful Tuesday: Slow Cooker Chicken Enchilada Stew

Tuesday, February 26th, 2019

This slow cooker recipe is heated up with spice and offers a hearty meal for the whole family. Kick it up a notch with a handful of red chiles, and make it more creamy by topping with avocado or cheese.

What You’ll Need:

  • 1 (10 ounce) can
    red enchilada sauce
  • 1 (14.5 ounce) can
    petite diced tomatoes
  • 1 (15 ounce) can kidney
    beans, drained and rinsedIrish Blessing Soup Bowl | Sturbridge Yankee Workshop
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup frozen or fresh corn
  • 3 boneless and skinless chicken breasts
  • 2 cups chicken
    broth or stock
  • 1 tablespoon lime juice
  • 2 tablespoons
    chili powder
  • 1/2 teaspoon
    cayenne pepper
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 8 ounces cream cheese
  • Parsley or cilantro
    for garnish


  1. In a large slow cooker, add the enchilada sauce, undrained tomatoes, kidney beans, black beans, corn and uncooked chicken breasts. Add in the chicken broth and all of the seasonings; mix well.
  2. Cover and cook on high for 3-5 hours, low for 5-8 hours or until the chicken is cooked through and is easy to shred.
  3. Remove the chicken from the crockpot and shred in another bowl using two forks. Meanwhile, add the cream cheese to the slow cooker and stir until well combined. Add the shredded chicken back in and stir until the chicken is combined.
  4. Garnish as desired and serve hot.

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~Chicken & Sweet Potato Stew

Tuesday, February 28th, 2012

As we wind down the last week of National Sweet Potato Month, here is a hearty recipe that highlights this delicious vegetable and will be perfect for dinner tonight.

  • 6 Bone-in chicken thighs, skin removed, trimmed of fat.
  • 1 Cup dry white wine
  • 2 lbs. of Sweet Potatoes, peeled and cut into spears.
  • 2 Teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
  • 1/2 lb. White button mushrooms, thinly sliced
  • 1 Teaspoon salt
  • 6 large shallots, peeled and halved
  • 1/2 Teaspoon freshly ground pepper
  • 4 cloves garlic, peeled
  • 1 1/2 tablespoons white-wine vinegar

Directions: Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar. Enjoy!

<– Check out more delicious meals to make in your slow cooker with our very useful Super Fast Slow Cooker Recipes cookbook.

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