Lunch

Ray's Mexican Chicken Stew is for Lunch.

Ray's Mexican Chicken Stew takes 10 minutes to prepare.

Ray's Mexican Chicken Stew takes 480 minutes to cook.

Ray's Mexican Chicken Stew makes 6 servings.

The ingredients for Ray's Mexican Chicken Stew are:

3 Bone in or bonless skinless chicken breasts
1 can black beans undrained
1 can corn. I use Mexi-corn undrained
2 cans Ro Tel diced tomatoes and chilies
1 cup onions optional

Here is how you make Ray's Mexican Chicken Stew:

This makes about 6 cups. Place chicken breasts in bottom of crock pot. On top of the chicken place beans then corn then tomatoes. Cook on low for 4-5 hours and then remove chicken, Shred chicken and remove bones if not using boneless. Return chicken to pot and cook for another 4-5 hours. Serve with sour cream, shredded Mexican cheese, Tortilla chips, etc. Cook at least 8 hours.Number of Servings: 6Recipe submitted by SparkPeople user MASTERDIVER50.

The nutritional information for Ray's Mexican Chicken Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 282.7

• Total Fat: 7.9 g
• Cholesterol: 50.4 mg
• Sodium: 635.5 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 1.7 g
• Protein: 20.9 g

Ray's Mexican Chicken Stew is Mexican cuisine.

The dietary needs meet for Ray's Mexican Chicken Stew is Low Carb