This is a hearty, chunky stew. I love that all you need to do is chop a couple things, open a few cans, and toss it all in. And the end result is perfect—healthy, but really filling and satisfying.

Paleo: Omit corn and black beans, and add 2 more peppers, if desired. 

Vegetarian: Use vegetable broth instead of chicken broth. Omit chicken and add 1/2-1 cup more corn and 1 additional can of black beans. 

  • Prep Time
  • 6-8Servings

Ingredients

  • 2 carrots, diced

  • ½ c diced onion

  • 1 green pepper, diced

  • 6 boneless, skinless chicken thighs (or chicken breasts) 

  • 1 c frozen corn 

  • 1 can black beans

  • 1 4 oz. can green chiles

  • 1 c salsa

  • 3 c chicken broth

  • 2 tsp ground cumin

  • 1 tsp chili powder

  • 1 tsp dried oregano

Optional toppings

  • Avocado

  • Shredded cheese

  • Cilantro

  • Sour Cream

Preparation

1. Place all ingredients in slow cooker and stir together to mix.

2. Cook on LOW for 6-8 hours.

3. Remove chicken and shred into pieces. Return to slow cooker.

4. Ladle into bowls and serve with any desired toppings.

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