In addition for my delirious obsession with chicken wings, I also have a thing for Mexican food. Unfortunately, as with wings, some of my favorite dishes are also the least healthy: fried and smothered with cheese. During my quest to find healthy takes on Mexican food, I stumbled upon this chicken taco stew. It’s flavorful and full of protein. Plus, the recipe below makes about 12 servings – more than enough to save some leftovers and freeze lunch-sized portions for busy weeks.
And, maybe the best part: this crowd-pleasing recipe is so foolproof that I made it while I was sleeping. I put everything in the slow cooker before I went to bed, and when I woke up it was done. What a dream for this busy life!
Slow Cooker Chicken Taco Stew
1 onion, chopped
1 16-oz can black beans, rinsed
1 16-oz can kidney beans, rinsed
1 16-oz can corn, drained
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning (or make your own)
2 boneless skinless chicken breasts
- Mix the beans, corn, tomato sauce, diced tomatoes, and taco seasoning in slow cooker.
- Place chicken on top of mixture and cover.
- Cook on low for 6-8 hours (or on high for 3-4 hours*).
- Remove chicken 30 minutes before serving and shred.
- Return chicken to slow cooker and stir in.
- Serve with tortilla chips (I highly recommend the Food Should Taste Good sweet potato tortillas) or brown rice; top with Greek yogurt.
*I usually cook the stew for 7-8 hours on low; I’ve tried the shorter cooking time and it’s just not the same.