Chicken Fajita Stew
Prep Time 20 min
Cook Time 5 Hr
Servings 6 to 8
Difficulty Easy
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp. Crisco® Pure Vegetable Oil
- 1 (1.27 oz.) pkg. Fajita seasoning mix
- 1 (14.5 oz.) can chicken broth
- 2 cups chopped onions
- 1 red pepper
- 1 green pepper
- 1 cup frozen white shoepeg corn (or regular corn)
- 1 (16 oz.) jar mild cilantro salsa, or 2 cans diced tomatoes
- 2 cloves garlic
- 1 tsp. onion powder
- 1 tbsp. cilantro
- 1 can black beans
- 1 chicken bouillon cube
- 1 bay leaf
- 1/2 cup rice
- GARNISH
- Shredded Cheddar cheese
- Sour cream
- Flour tortillas
Directions
- Step 1
COMBINE all stew ingredients in a slow cooker; cook on LOW 8 to 10 hours, or on HIGH 4 to 6 hours. Remove bay leaf; stir to break up chicken before serving.
- Step 2
SERVE topped with cheddar cheese and sour cream, if desired. Serve with warm tortillas.
Serving size
(1/6 of recipe)
- Calories 350
- Calories from Fat70g
- Total Fat 8g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 55mg
- Sodium 1490mg
- Potassium 0mg
- Total Carbohydrates 43g
- Dietary Fiber 7g
- Sugars 7g
- Protein 28g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet