Crockpot Chile Stew
Nothing beats a spicy stew except when it can be slow cooked all day to create a strong tantalizing flavor.
Yield
5 servingsPrep
10 minCook
4 hrsReady
4 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut up |
*
|
| 4 | cups |
water
|
|
| 10 | ounces |
cream of mushroom soup
can OR cream of chicken soup |
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | teaspoon |
garlic salt
|
|
| 1 | each |
gravy mix, chicken
package |
* |
| ½ | cup |
green chili peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut up |
*
|
| 946 | ml |
water
|
|
| 289 | ml/g |
cream of mushroom soup
can OR cream of chicken soup |
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 5 | ml |
garlic salt
|
|
| 1 | each |
gravy mix, chicken
package |
* |
| 118 | ml |
green chili peppers
chopped |
|
Directions
Cook chicken in crockpot with water to cover, about 4 hours. Add remaining ingredients the last half hour of cooking. Allow to boil until tortillas are tender. Serve over rice.
Makes 5 to 6 servings.
