Creamy Chicken Stew in a Slow Cooker
Jennifer Jensen
ingredients
- 5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
- 1 16 ounce jar Salsa
- 2 cans Black Beans
- 1 can Sweet Corn
- 1 can Diced Tomatos with no salt or 1 can of Tomato sauce
- 1 teaspoon Ground Cumin
- 1 small (3 oz) package of cream cheese
directions
- 1
Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
- 2
Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a “soup”. Add cream cheese, cook on warm setting for 30 minutes, then stir.
- 3
This can be served over rice or wrapped in flour tortillas (not included in nutritional info.)
notes
Servings Per Recipe: 10 Amount Per Serving Calories: 293.2 Total Fat: 5.1 g Cholesterol: 77.8 mg Sodium: 438.1 mg Total Carbs: 26.0 g Dietary Fiber: 8.7 g Protein: 35.0 g
Source: Spark People recipes
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