Saturday, 13 February 2016

Mexican Slow Cooker Pulled Chicken Stew

Mexican night just got easier with this pulled chicken mexican stew

If you live in Canada you'll know the price of fresh vegetables has sky-rocketed! I bought a butternut squash for $15 the other day! Then I found diced butternut squash in the frozen vegetable section for $3 per bag! Not only did the frozen squash save me $12 but it also saved me the hassle of peeling and dicing the squash! From now on if I can't source a locally grown butternut squash I'll be buying the frozen variety!  I like the President's Choice brand (from Loblaws) because their frozen vegetables come in handy resealable bags - isn't that kind of genius? Why aren't all frozen vegetable bags resealable!

This Mexican slow-cooker stew made with canned and frozen veggies will save a bunch on your grocery bill.

This stew uses both canned and frozen vegetables to make it extremely convenient and really cheap! Just combine the ingredients in the slow cooker in the morning and have dinner ready when you get home! I've included protein, fibre, healthy carbs and vegetables packed with Vitamin A to make sure you'll stay full throughout the day without an energy crash. You can serve it on top of brown rice or in a whole-wheat tortilla for more of a burrito experience.

This recipe is 21-Day Fix friendly and gluten-free. To make it easier with the 21 Day Fix containers don't mix the chicken back into the crock pot then portion the chicken into the red container (protein), put the veggies from the crock pot and brown rice in your yellow container. Add in some spinach (green container) to get more greens in!

This Mexican slow-cooker stew made with canned and frozen veggies will save a bunch on your grocery bill.

Mexican Slow Cooker Pulled Chicken Stew 
         Makes about 8 hearty servings
  • 4 Chicken Breasts (boneless, skinless)

  • 2 Cups Vegetable Broth (1 Bouillon cube with 2 Cups of boiling water)

  • 1 Onion, Chopped

  • 3 Cloves Garlic, Diced

  • 1 Cup Frozen Corn

  • 2 Cups Cubed Frozen Butternut Squash

  • 1 Can Black Beans (drained)

  • 1 Can Diced tomatoes (or salsa)

  • 1 Tbsp Chili Powder

  • 1 Tbsp Cumin
  • 1 Tbsp Chipotle Spice
  • 1 Tsp Cayenne Pepper
  • 1/2 Cup Chopped Cilantro
  • 2 Cups Brown Rice
  • 4 to 5 Cups Water
  1. Combine all ingredients except the cilantro, rice and water in a slow cooker and cook on high for 4 hours or low for 8 hours. 
  2. Cook the Rice according to the directions.
  3. After chicken has cooked remove it from the slow cooker and pull it apart on a large cutting board.
  4. Add the chicken back into the slow cooker and add the cilatro and combine everything.
  5. Serve over brown rice for a meal balanced with healthy carbs, vegetables and protein.

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