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Chili Chicken Stew with Rice

*10 Ing. or Fewer *Gluten-Free
Makes 4–5 servings
Prep. Time: 30 minutes Cooking Time: 2½–5 hours Ideal slow-cooker size: 2½-qt.
Needed at Time of Preparation:
1½ lbs. chicken tenders or boneless skinless chicken breast, sliced into strips
½ small onion, diced
15-oz. can black beans, drained (not rinsed)
14½-oz. can petite diced tomatoes, undrained
1 cup whole corn, drained if needed (thawed if frozen)
2 tsp. chili powder
½ tsp. cumin
2–4 dashes cayenne pepper
1½ tsp. salt
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label bag with the information below, then freeze.
    Information for Freezer Bag:
    CHILI CHICKEN STEW WITH RICE
    Makes 4–5 servings
    Cooking Time: 2½–5 hours Ideal slow-cooker size: 2½-qt.
    Needed at Time of Serving:
    2 cups cooked brown rice
    sour cream to taste
    shredded Mexican blend cheese to taste

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of bag into the crock.
  3. Cover and cook on High for 2½ hours or Low for 5 hours.
  4. Shred chicken; stir to incorporate.
  5. Serve over brown rice and add the desired amount of sour cream and shredded Mexican blend cheese.

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