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Chicken Stew, Southwestern-Style

User Rating 5 Star Rating (5 Reviews)



Chicken Stew With Cornbread

James Baigrie/Stockbyte/Getty Images
This crockpot chicken stew is easy to make, with frozen chicken breast strips, onion, peppers, tomatoes, and other ingredients.

Cook Time: 7 hours

Total Time: 7 hours


  • 1 package of frozen grilled chicken breast strips, about 2 cups
  • 1 medium onion, chopped coarsely
  • 1 green bell pepper, chopped coarsely
  • 1 or 2 jalapeno peppers or other green hot pepper, minced (optional)
  • 1 can (15 ounce) diced tomatoes with juice
  • 1 can (15 ounce) whole kernel corn, drained
  • 1 can (15 ounces) pinto beans, drained and rinsed, optional
  • 1/4 cup converted rice
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon cumin
  • 1/4 teaspoon oregano leaves
  • dash of cayenne pepper, if desired
  • salt and pepper to taste
  • 1 to 2 tablespoons cornmeal, mixed with a tablespoon of cold water


Combine all ingredients, except for the cornmeal/water mix, in the slow cooker/Crock Pot. Cover and cook on low for 6 1/2 to 8 hours, or on high for 3 to 3 1/2 hours. To thicken, stir in the cornmeal/water mixture during the last 10 or 15 minutes.
Serves 4.


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User Reviews

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 5 out of 5
Great recipe, Member wabcaves

Recipe came out great! I did alter a few items...added 1 cut up acorn squash in the beginning. Also increased cumin to 1 tsp. Fifteen minutes before serving, I added 1 can rinsed, drained black beans and 1 1/2 cups of corn kernels. By adding the squash in the beginning of cooking in crock pot, I did not need to add anything to thicken the stew at the end.

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