Slow cooker

Latin-Inspired Spicy Cream Chicken Stew

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Slow cooker: Latin-Inspired Spicy Cream Chicken Stew
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Servings: 8
skinless, boneless chicken breast halves
diced tomatoes
green salsa
black beans, rinsed and drained
pinto beans, drained and rinsed
whole kernel corn, drained
taco seasoning
chopped fresh cilantro
ground red chile pepper, or to taste
ground cumin
cream cheese, softened
  1. Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
  2. For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.
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