Check out this Easy Crockpot Mexican Stew Recipe for any time of the year!
If you are looking for a new crockpot recipe for dinner, be sure to check out this Crockpot Mexican Stew Recipe! This is perfect for fall, winter, football parties, tailgating, summertime, or just a quick meal idea for dinner that you can throw in the slow cooker any time of the year! I hope you enjoy crockpot recipes as much as I do! Plus, I love that there is hardly any mess and that you can let it cook all day! Here are even more Crock Pot Recipes to try with your family!
Crockpot Mexican Stew Recipe
INGREDIENTS:
15 ounces medium salsa
4 ounces diced green chilies
1 package taco seasoning (or use 1 1⁄4 ounces homemade mix) 8 ounces tomato sauce
2 cups water
2 pounds boneless, skinless chicken breasts,
2 medium russet potatoes, peeled and shredded
12 ounce bag frozen cut green beans
cilantro, chopped
DIRECTIONS:
In a medium bowl combine salsa, chilies, taco seasoning, tomato sauce, and water; whisk well to combine.
Place chicken into the bottom of a large slow cooker, add shredded potatoes. Pour sauce mixtures over the top, and stir gently to coat the chicken and potatoes.
Cover and cook on high for 5-6 hours, or low for 8 hours. Remove chicken and shred using 2 forks. Add back to slow cooker, and add green beans.** Cook for 20-30 more minutes.
Serve in bowls and garnish with cilantro.
** If soup is too thick when you shred the chicken, add additional 1⁄2-1 cup of water, depending on desired consistency. Stir well.
Crockpot Mexican Stew Recipe!
Check out this Easy Crockpot Mexican Stew Recipe for any time of the year!
Ingredients
- 15 ounces medium salsa
- 4 ounces diced green chilies
- 1 package taco seasoning (or use 1 1⁄4 ounces homemade mix) 8 ounces tomato sauce
- 2 cups of water
- 2 pounds boneless, skinless chicken breasts,
- 2 medium russet potatoes, peeled and shredded
- 12-ounce bag frozen cut green beans
- cilantro, chopped
Instructions
- In a medium bowl, combine salsa, chilies, taco seasoning, tomato sauce, and water; whisk well to combine.
- Place chicken into the bottom of a large slow cooker, add shredded potatoes. Pour sauce mixtures over the top, and stir gently to coat the chicken and potatoes.
- Cover and cook on high for 5-6 hours, or low for 8 hours. Remove chicken and shred using 2 forks.
- Add back to slow cooker, and add green beans. Cook for 20-30 more minutes.
- Serve in bowls and garnish with cilantro.
Notes
If the soup is too thick when you shred the chicken, add additional 1⁄2-1 cup of water, depending on the desired consistency. Stir well.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 390Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 133mgSodium: 749mgCarbohydrates: 27gFiber: 5gSugar: 7gProtein: 53g
I don’t always have a lot of time to prepare dinner, so we love quick and easy crockpot or freezer recipes. Check out this Crockpot Sloppy Joes Recipe for another easy dinner idea!
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