Chicken-Chili Stew Recipe - Cooking Index
Chicken-Chili Stew Recipe - Cooking Index
| 1 lb | 454g / 16oz | Chicken tenders - (to 1 1/2 lbs) - cut in 3/4" pieces |
| (or use boneless breasts) | ||
| 1 | Diced tomatoes - (15 oz) - undrained | |
| 1 | Sliced black olives - (4 oz) | |
| 1 | Pinto beans flavored with jalapeño - (15 | |
| Oz) | ||
| 1 | Taco seasoning mix | |
| 1 cup | 62g / 2.2oz | Frozen corn |
| 1 | Green bell pepper - coarsely chopped | |
| 1 | Onion - coarsely chopped (medium) | |
| 1 | Red bell pepper - coarsely chopped | |
| 1 tablespoon | 15ml | Instant tapioca |
| 1 teaspoon | 5ml | Chicken base or 1 chicken bouillon cube |
| 1/4 cup | 59ml | Small pasta such as ditalini |
Combine all ingredients; cover and cook on LOW 7 to 9 hours. If desired, turn to HIGH during the last 30 minutes and add 1/4 cup of small pasta, or serve stew on rice.
This recipe yields 6 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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