Slow Cooker

Slow Cooker Mexican Stew is for Dinner.

Slow Cooker Mexican Stew takes several minutes to prepare.

Slow Cooker Mexican Stew takes 480 minutes to cook.

Slow Cooker Mexican Stew makes 7 servings.

The ingredients for Slow Cooker Mexican Stew are:

5 cups water
1-1/2 lbs boneless, skinless chicken breasts cut into small, bite-sized cubes
1 lg. can white hominy rinsed and drained
1-10 oz can whole tomatoes w/ green chilis (I use frozen stewed tomatoes from the garden)
1-1/2 cups frozen white corn (you can use yellow--doesn't make that much of a difference)
1-1/2 cups chopped onion
2-4 oz. cans mild diced green chilis
2 poblano peppers, cored and chopped
1 cup medium salsa
2 tablespoons chicken bouillon
2 tablespoons chopped fresh cilantro
1/2 tsp. chipotle chili powder
2 tsp. mild chili powder
2 bay leaves
1 tsp. ground cumin
1/2 tsp. black pepper

Cook in your crock pot for 8 to 10 hours on low or 4 to 5 hours on high. Top with shredded cheddar cheese and chopped green onions. Add a dollop of sour cream on top, if desired.

Note: Instead of adding the chicken bouillon, you can use 3 cups of water and 2 cups of canned chicken broth.

Here is how you make Slow Cooker Mexican Stew:

makes about 6-7 servingsNumber of Servings: 7Recipe submitted by SparkPeople user MYJAKE.

The nutritional information for Slow Cooker Mexican Stew is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 134.8

• Total Fat: 1.6 g
• Cholesterol: 8.9 mg
• Sodium: 666.0 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 4.9 g
• Protein: 7.1 g

Slow Cooker Mexican Stew is Mexican cuisine.