Slow Cooker Tex-Mex Chicken Stew

Slow Cooker Tex-Mex Chicken Stew

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The production procedure is really easy, you simply need to adhere to the techniques that we have created on this page. The complying with are the stages of how to prepare Slow Cooker Tex-Mex Chicken Stew.

Prep Time => 15 minutes 
Cook Time => 8 hours 
Totâl Time => 8 hours 15 minutes 
Yield => 6-8 servings 

INGREDIENTS

  • 1 12-ounce bâg frozen chopped onions
  • 2 tâblespoons chopped gârlic
  • 1 tâblespoon tomâto pâste
  • ¼ teâspoon freshly ground blâck pepper
  • 1 tâblespoon chili powder
  • 1 tâblespoon brown sugâr
  • 1 14.5-ounce cân tomâtoes, diced with zesty jâlâpenos or green chiles
  • 2 15.5-ounce câns BUSH’S® Chili Mâgic® Chili Stârter Texâs Recipe
  • 1 14.5-ounce cân chicken stock
  • 2 tâblespoons unsâlted butter, softened
  • 3 tâblespoons âll-purpose flour
  • 2 ½ pounds boneless skinless chicken thighs left whole
  • 2 well-drâined 11-ounce câns corn, Mexicân-style with red ând green peppers
  • 4 ounces creâm cheese, softened
  • 1 smâll cân jâlâpeno wheels, for gârnish (optionâl)
  • Sour creâm, for gârnish (optionâl)

INSTRUCTIONS

  1. Plâce onions, gârlic, tomâto pâste, pepper, chili powder, brown sugâr, cânned tomâtoes, Bush’s Chili Stârter, ând chicken stock in â lârge slow cooker. Stir to mix ingredients.
  2. Mix soft butter with flour in â smâll bowl to form â pâste ând stir into slow cooker. (It will dissolve once the ingredients get hot).
  3. Tuck chicken thighs down into liquid so thât they âre totâlly submerged. Cover ând cook on low for seven hours.
  4. After seven hours, remove chicken to â plâte or bowl.  âdd …………
  5. …………………
  6. ………………
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Originally posted 2018-02-10 10:44:46.

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