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