Chicken Fajita Stew

iVillage Member
Registered: 09-10-2003
Chicken Fajita Stew
Wed, 03-01-2006 - 4:46pm

Chicken Fajita Stew

4 boneless, skinless chicken breasts
1 tablespoon CRISCO Oil
1 package Fajita mix
1 can chicken broth
2 onions, chopped
1 red pepper, chopped
1 green pepper, chopped
1 cup frozen white shoepeg corn (or regular corn)
1 jar mild cilantro salsa, or 2 cans diced tomatoes
2 cloves garlic, minced, or to taste
1 teaspoon onion powder
1 tablespoon cilantro
1 can black beans, rinsed and drained
1 chicken bouillon cube (optional)
1 bay leaf
1/2 cup rice, uncooked (optional)
Shredded Cheddar cheese (optional)
Sour cream (optional)
Flour tortilla shells (optional)

Place all ingredients in a slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours. Remove bay leaf and stir to break up chicken before serving.
Serve topped with cheddar cheese and sour cream, if desired. Or serve as a quesadilla by placing stew mixture in a flour tortilla shell. Add shredded cheddar cheese and sour cream.





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