Slow Cooker Chicken Taco Stew

Super Easy, and way good!

I've put all the canned stuff in, so you know the "worst" for the nutritional info--but that hikes up the sodium. Go with fresh and don't use the taco packet, and you'll cut the sodium by approx. 1000 mg. Sadly, I always take the easy route. :ohwell: )

1 lb chicken (I've used thighs and breast meat)
1 onion, chopped
1-2 cans black beans (15 oz.)
1 can corn (15 oz)
1 can tomato sauce (8 oz)
6 oz beer (can substitute an extra cup of chicken broth)
1 cup chicken broth
1 can diced tomatoes
2 tsp chili powder
1 2/3 tsp paprika
1 1/2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
cayenne pepper to taste
(or, substitute all of the spices with a taco seasoning packet)

Serving size: 1 cup. Makes about 6-8 cups.


Add everything to your cooker. Cook on low heat for 6-8 hours. Remove the chicken, shred with forks. Add back into the pot, and cook for another 1-2 hours. Serve over rice and with cheddar cheese.

This is for chicken thighs, all the canned stuff, and the taco packet:

Calories 210
Sodium 1347 mg
Total Fat 3 g
Saturated 1 g
Polyunsaturated 1 g
Monounsaturated 1 g
Trans 0 g
Total Carbs 32 g
Dietary Fiber 6 g
Sugars 5 g
Protein 15 g
Cholesterol 36 mg
Potassium 464 mg
Vitamin A 15 %
Calcium 6 %
Vitamin C 21 %
Iron 16 %