Slow Cooker Chicken Taco Stew
by Angie Swearingen
serves: 14
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Slow Cooker Chicken Taco Stew. Serve on a tortillia, with cheese, sour cream, or tortillia chips. |
| Ingredients: |
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1 |
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onion |
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1 16 oz can |
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black beans |
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1 16 oz can |
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Kidney Beans |
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1 16 oz can |
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corn (drained) |
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1 8 oz can |
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toamto sauce |
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2 14.5 oz can |
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diced tomatoes with Chillies |
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1 1.25 oz packet |
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taco seasoning |
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2 |
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boneless skinless chicken breast |
| Directions: |
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Mix everything together in a slow cooker except the chicken. Lay Chicken on top and cover. Cook for 6-8 hours on low or 3-4 hours on high. 30 minutes before serving, remove chiscken and shred. Return chicken to slow cooker and stir in. This is good with cheese, sour cream, taco shells, tortillia shells or tortillia chips.
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