Slow Cooker Chicken Taco Stew

chicken stew

Sometimes I want a hot dinner ready even though I have a busy day and/or evening. I am pretty picky about what I’ll dump in the Crockpot, though. No Campbell’s soups, no ground beef. Kristin sent me this one that fits the bill. It’s just like the ever-popular slow cooker taco soups, but no ground beef! Perfect for a Monday!

Ingredients:

1 onion, chopped

1 15-16 oz. can black beans, rinsed and drained

1 15-16 oz. can of kidney beans

1 15-16 oz. can of corn (drained), some like Mexicorn. I used a cup or 2 of frozen corn bc that’s what I had on hand.

1 8 oz. can tomato sauce

2 14.5 oz. cans diced tomatoes w/ chiles (can use plain diced tomatoes if you are avoiding spicy foods)

1 1.25 oz. packet taco seasoning (had to measure my homemade seasoning with a shot glass!)

1-2 boneless, skinless chicken breasts – I used 3.

Instructions:

Mix everything together in a slow cooker except chicken. Lay chicken over top and cover. Cook on low for 6-8 hours or on high for 3/4 hours. 30 min. before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Can top with cheese, sour cream, or tortilla chips.

Number of servings: 14.

Orig. found on SparkRecipes.

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Stir Fry Crazy

I love stir fry. One daughter requested my chicken stir fry for dinner last night, and the other said, “Not stir fry again! You make it twice a week!” In my defense, I always make a different one! But this one is easy, colorful, delicious, and THE TWELVE-YEAR-OLD said, “It’s really the mushrooms that make this, Mom.”

“I thought you didn’t like mushrooms?”

“I don’t. Except in here.”

Okaaaaay. Works for me. Anytime I can get someone to eat mushrooms, I consider it a victory. (I don’t trust people who don’t like mushrooms.)

Quick Chicken Stir Fry

Combine 3/4 lb. boneless, skinless chicken breasts, cut into thin strips; 1 T each cornstarch and soy sauce, 2 cloves minced garlic, and 1/2 t. minced fresh ginger root (I left this out b/c hubby doesn’t like it.) 😦

Combine 3T soy sauce, 1 T corn starch, 3/4 c. water.

Heat 1T veg. oil in wok or large skillet on med-high heat. Add chicken. Stir fry until nice and slightly browned. Remove.

Heat another 1T oil in same pan. Add 1 red bell pepper and an onion, sliced. Add 1/4 lb each sliced mushrooms and snow peas; stir fry 5 min.

Stir in chicken and soy sauce mixture. Cook, stirring, until sauce boils and thickens. Serve over hot cooked rice.