January 17, 2012

Spicy Mexican Stew

Added garnish: tortilla chip strips for extra 'crunch'

Matt wanted to make a different kind of stew so this is the result of throwing stuff in the crock pot....


2 lbs chicken breasts, cut in bite-size pieces
2 cans of corn (or 1 large bag frozen corn)
2 peppers, cut into small slices (we used 1 bag of frozen pepper strips)
1/2 white onion
20 oz chile sauce
32 oz chicken stock
6 oz can tomato paste
1/3 cup flour
1 tsp salt
1 tsp black pepper
1 tsp crushed red pepper


Combine all ingredients (including raw chicken) into crock pot and simmer for 6-8 hours. Serve with rice. It's that easy, delicious and FULL of flavor! Enjoy :)

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