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Nutrition Facts
Serving Size 1 (547g) Recipe makes 6 servings
Calories 462
Calories from Fat 98		(21%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 114mg		38%
Sodium 1264mg		52%
Potassium 1639mg		46%
Total Carbohydrate 46.0g		15%
	Dietary Fiber 6.7g	26%
	Sugars 8.3g
Protein 46.6g		93%
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Recipe #205605 | 7¼ hours | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: *Parsley*
Jan 15, 2007

A crock pot recipe, but could easily be adapted to stovetop or even the oven.

SERVES 6 -8 (change servings and units)

Ingredients

2-2 1/2 lbs boneless skinless chicken breasts, cut into about 1 1/2-inch pieces
1 cup diced onion
4 medium potatoes, peeled and cut very small
1 cup frozen corn, can use canned
2 teaspoons cumin
1/4-1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1-2 tablespoon chopped fresh cilantro
1 (4 ounce) can diced green chilies
1 (15 ounce) jar mild salsa, can use hot if you can take it
1 (15 ounce) can tomato sauce
1/2 cup light sour cream
1 cup shredded cheddar cheese
warm flour tortilla (optional)
hot cooked rice (optional)

Directions

1
Place chicken pieces in bottom of the slow cooker.
2
Add all remaining ingredients EXCEPT the shredded cheese.
3
Cover and cook on low for about 7 hours.
4
Stir in the shredded cheese. Cover for about 15 minutes to let melt. Stir again.
5
Serve with warm tortillas or over rice.

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Featured Reviews for This Recipe

From: Annacia

On Jul 4, 2007

I did this in the crockpot and it came out very nice indeed. The flavors develop very well and the overall mildness was favored by this group (I added just a bit of pepper sauce to mine). I used the given amount of spuds as this is a pro-potato bunch. Possibly the best part for me (other than the taste) was the fact that it used ingredients that I can actually get here! I sprinkled some sliced black olives on top before serving. We loved it.

0 people found this review helpful

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From: taraph75

On Jun 22, 2007

This was a delicious meal. I halved the recipe for a smaller family and that's how much chicken I had on hand. I did use a full can of corn though, and we thought it was just the right amount. I don't think I cut my potatoes small enough because they were still a little hard, but were still edible. I added the sour cream and cheese at the end so they wouldn't curdle. I served with warm tortillas and cheese and sour cream (because all good Mexican food includes sour cream). I wouldn't really call it a stew - maybe a really thick stew with no broth or anything, but it was delicious with tortillas. I wiill definitely make this again. One thing, Parsley, I would add crockpot to the title, I know sometimes I search for crockpot recipes in the title. made for zwt3.

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From: Heydarl

On May 12, 2009

This a little milder than we would normally prefer, but was easy to make & a pleasant meal. I added the corn in the last 20 mins, then added the sour cream, which I mixed with plain flour to stop it splitting. Served with leftover Mexican Take Out Arroz Rojo (Red Rice) for a tasty, easy dinner. Made for ZWT5 by a fellow Hell's Kitchen Angel.

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From: SuzieQutie

On Oct 3, 2008

I didn't care for this recipe at all. I think it may have been the sour cream and cheese at the end. I slow cooked it on low for seven hours and even though I cut the potatoes really small, they still weren't cooked. I think it had some great ingredients in it, but if I were to make this again which is doubtful, I will skip the sour cream and cheese.

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