Mexican Chicken and Bean Slow Cooker Stew

Mexican Chicken and Bean Slow Cooker Stew

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This is a great Autumn warmer when those nights are closing in and all you want is comfort food!

It can be prepared the night before leaving all the veg in the cooker ready, then just add the chicken in the morning and turn on, and that night’s dinner is ready!

I always make a larger batch so I have either a lunch or a dinner to freeze out of my efforts too.

Ingredients: serves 4

4 chicken breasts, cut into bite sized chunks

1 white onion, cut into chunks

1 red onion, cut into strips

3 cloves garlic, sliced

3 mixed colour peppers, cut into chunks

tin sweetcorn

400g tin chopped tomatoes

1/2 jar Mexican chipotle paste (approx 50g)

2 x 400g tins mixed beans in chilli sauce

chilli to taste

seasoning

Method

Prepare all the ingredients as per the instructions.

In the morning put the chicken, onions, garlic, peppers, sweetcorn, tomatoes and chipotle paste into the slow cooker and stir thoroughly.  Put on low and leave.

Stir once or twice throughout the day if the opportunity arises.

Ideally mid-afternoon, or whenever is convenient, add the tinned beans and then taste.  Add chilli and seasoning based on own preferences.

Serve with brown rice or a side of vegetables.

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