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Southwestern Chicken Rice Stew


This tasty slow cooker stew is made with chicken tenderloins and tomatoes, along with rice and seasonings.


  • 6 to 8 chicken tenderloins, about 1 pound, cut into 1/2-inch pieces
  • 1 can (15 oz) diced tomatoes
  • 1 can chicken & rice or chicken & wild rice soup, undiluted
  • 1/2 cup chopped vegetables, celery, bell peppers, carrot, or about 2 tablespoons dried vegetable flakes
  • 1 cup frozen corn
  • 1 can (4 oz) chopped green chile
  • 2 tablespoons converted rice
  • 1 small onion, chopped
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • dash oregano
  • salt and pepper to taste


Combine chicken tenderloins, tomatoes, and all remaining ingredients in the slow cooker/Crock Pot. Cover and cook on low for 6 to 8 hours.
Crockpot chicken stew serves 4.

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