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Mexican Chicken Stew

Ingredients
  Coarsely chopped cabbage 3 Cup (48 tbs)
  Olive oil 1
  Thinly sliced carrots 2 Cup (32 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Canned stewed tomatoes 14 1⁄2 Ounce, coarsely chopped and drained (1 Can / 1 3/4 Cups)
  Liquid splenda/Sugar twin 1 Tablespoon (Pourable)
  Chili seasoning 1 Teaspoon
  Skinless boneless chicken breast 16 Ounce, uncooked, cut into 24 pieces
Directions

Spray a slow cooker container with olive oil-flavored cooking spray.
In prepared container, combine cabbage, carrots, onion, stewed tomatoes, Splenda, and chili seasoning.
Stir in chicken pieces.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Cook Time: 
480 Minutes

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