Friday, May 8, 2009

Chicken Taco Stew Recipe

This is one of Kyle's favorite recipes. We usually serve it over brown rice with a dollop of sour cream on top. This comfortably serves 5-6 people, and costs ~$13.00.

-2 (~15oz.) cans of diced tomatoes w/ chiles
-1 (~15oz.) can of kidney beans
-1 (~15oz.) can of black beans
-1 (8oz.) can of tomato sauce
-1 (~15oz.) can of corn [I sometimes use 1.5 cups of frozen sweet corn]
-1 packet of taco seasoning
-1 red onion, diced
-1 lb. of frozen chicken tenders (or breasts)

1. Stir together all ingredients except the chicken to a crockpot
2. Lay the frozen chicken on top
3. Cook on low for 7-8 hours
4. After the 7-8 hours of cooking, take two forks and shred the chicken.
5. Serve over brown rice, w/ a dollop of sour cream and enjoy!