Shelly's Recipe

CHICKEN FAJITA STEW - Crock pot

Category: Stews

4 boneless, skinless chicken breasts
1 tbsp vegetable oil
1 (1.27 oz) pkg Fajita seasoning mix
1 (14.5 oz) can chicken broth
2 cups chopped onions
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 cup frozen white shoepeg corn (or regular corn)
1 (16 oz) jar mild cilantro salsa, or 2 cans diced tomatoes
2 cloves garlic, minced, or to taste
1 tsp onion powder
1 tbsp cilantro, minced
1 can black beans, rinsed and drained
1 chicken bouillon cube (optional)
1 bay leaf
1/2 cup rice (optional), uncooked

GARNISH
Shredded Cheddar cheese (optional)
Sour cream (optional)
Flour tortillas (optional)

Combine all stew ingredients in a slow cooker; cook on LOW 8 to 10 hours, or on HIGH 4 to 6 hours. Remove bay leaf; stir to break up chicken before serving.

Serve topped with cheddar cheese and sour cream, if desired. Serve with warm tortillas.