Crockpot Southwestern Chicken Stew

Using a Crockpot or slow cooker is an excellent way to avoid the bother of cooking. It's great for when you're expecting company, too. This recipe covers all the bases in flavors.




                                  Crockpot Southwestern Chicken Stew


2 boneless chicken breasts or 3 thighs, medium diced
1 small onion, chopped
1 carrot, peeled and diced
1 bell pepper, diced (I prefer red bell peppers)
2 small sweet potatoes, peeled and diced
2 jalapenos, minced
1 can corn, drained, or 1 1/2 cups frozen corn
1 can black beans, rinsed and drained
2 cups chicken stock, or amount needed to cover ingredients in Crockpot
1/2 tsp cumin
1/4 tsp paprika
salt/pepper to taste
2-3 dashes hot sauce if you prefer more heat.
2 tablespoons flour mixed with water for a slurry to thicken stew. (I use cornmeal or rice flour to avoid gluten)


Place all ingredients (Except slurry) in Crockpot. Cover with stock and heat on slow for 7-7 1/2 hours or High for 3 hours.  Add slurry mixture and cook 15-20 minutes.

Serve in a bowl or over rice for a fuller meal.