Slow Cooker

Vikki's variation of GINGERFISH'S SLOW COOKER CHICKEN TACO STEW is for Dinner.

Vikki's variation of GINGERFISH'S SLOW COOKER CHICKEN TACO STEW takes 15 minutes to prepare.

Vikki's variation of GINGERFISH'S SLOW COOKER CHICKEN TACO STEW takes 210 minutes to cook.

Vikki's variation of GINGERFISH'S SLOW COOKER CHICKEN TACO STEW makes 14 servings.

The ingredients for Vikki's variation of GINGERFISH'S SLOW COOKER CHICKEN TACO STEW are:

1 medium (chopped) onion
1 - 16 oz can Bush's Black Beans
1 - 16 oz. can Bush’s Best Light Red Kidney Beans
1 - 16 oz. Del Monte Whole Kernel Corn - No Salt Added (drained)
1 - 8 oz. can Hunt's Tomato Sauce, no salt added
1 - 14.5 oz. can Del Monte Diced Tomatoes, No Salt Added
1 - 10 oz. can Great Value diced tomatoes & Green chilies
1 packet - Ortega Taco Seasoning Mix
8 oz - Boneless, skinless chicken breast

Here is how you make Vikki's variation of GINGERFISH'S SLOW COOKER CHICKEN TACO STEW:

Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Makes 14 - 3/4 c servings

The nutritional information for Vikki's variation of GINGERFISH'S SLOW COOKER CHICKEN TACO STEW is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 105.7

• Total Fat: 0.5 g
• Cholesterol: 7.9 mg
• Sodium: 514.0 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 5.1 g
• Protein: 8.0 g