Emily’s Chicken Taco Stew


  • 1 onion, minced
  • 1 green bell pepper, minced
  • 1 can black beans
  • 1 can red beans
  • 1 can corn (do not drain!)
  • 1 can tomato sauce
  • 2 cans Rotel w/ cilantro
  • 1 packet taco seasoning
  • 2 chicken breasts


  • In crock pot, combine all ingredients, excluding chicken.  Stir thoroughly to combine.
  • Place chicken breasts on top of mixture and cover.
  • Cooking times: 6-8 hours on low, 3-4 hours on high.
  • At least 30 minutes prior to serving, use forks and shred chicken breasts (you can probably get away with doing this IN the crock pot).  Stir to combine, and re-cover.
  • Serve

Note: The calorie count on this is something ridiculous like 115 calories/cup.  So, make sure to do something insane like smother it in sour cream and shredded cheese.  Tortilla chips are also highly recommended in this situation.  Also, unless you’re planning to serve a small herd, make sure to save some freezer space.


3 responses to “Emily’s Chicken Taco Stew

  1. Only use 2 cans of Rotel, not 2 cans of Rotel and 2 cans of tomatoes w/chilies 🙂

  2. Pingback: A Perfectly Lazy Day | Tenaciously Yours,

  3. Pingback: Wasa Giveaway and More! « All Kinds of Hungry

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