Border Chicken Stew

Tall, dark and handsome right here.

Smells good, neat and tidy, has dinner ready when you get home…

…need I go on?

You need one of these.  It dispenses delicious food like it’s nothing.  Today it gave me this thing I decided to call Border Chicken Stew.

This meal is simple, quick to throw together in the morning, versatile, flavorful, feeds a million for cheapsies, passes the man test and makes the house smell ridiculously delicious.

All my favorite things!!  We should celebrate!!

I propose a canning party.

You’re gonna need all of those.

((All I can think of when I see this photo is Bowling for Soup.  Cue high school flashback))

So first thing first….open them.  All of them.  Maybe you have an electric can opener in your kitchen.  Or maybe you’re me.

Thanks, $10-Target -pots/pans/kitchen-utensil-set.

You have served me well.

Now dump.

It may not be pretty, but crock pot meals are the perfect thing for when the day looks like this:

Gross. It’s ok though…I put some flowers in the way of the rainy cold.

Also I’ve got some comfort food a-cookin’. Nice try, rain.  I made this a good day anyway.

So uh….that’s it.  Now you turn it on low and walk away.

Live your life.

Take it all in.

Enjoy it, for real.

Check the “make dinner” box off your to-do list early.

Dinner is taken care of and you win.

Later, when you’re done with all that life living, give it a stir, shred the chicken, add some hot sauce, clean your single pot and call it a day.

A really great day.

Take that, rain.

❤ Ellen

Border Chicken Stew

Recipe adapted from a family friend’s recipe…thanks, Dennin fam!

I used:

1 (15 oz) can black beans
1 (15 oz) can pinto beans
2 (15 oz) cans corn
1 can Rotel tomatoes and green chilies
1 jar salsa (I used Newman’s Own, Medium heat)
about 1 1/5 pounds boneless, skinless chicken breasts, cleaned and trimmed of extra fat
salt and pepper to taste
hot sauce to taste

Add ins: cheese for topping, hot sauce for sure, sour cream, chips or tortillas…etc.

1. Put beans, corn, tomatoes, salsa and chicken in a slow cooker.  Cook on low for 7-8 hours or on high for 3 hours ((low is better..just saying))

2. Shred the chicken, sprinkle some cheese over it so that it gets all melty and serve!

Serve over rice, or treat it like chili with some chips to dip, you might even put it in a tortilla (never tried it…it might be too juicy).

Note: None of those cans of things are set in stone.  It could easily involve less beans and more corn or more beans and less corn, or no corn at all and carrots instead or frozen veg or no chicken or ground beef or really anything you want. Go crazy.



Filed under Main Dish, Slow Cooker, Uncategorized

6 responses to “Border Chicken Stew

  1. I will be making this. Thanks lady.

  2. Cheryl

    Looks good, but did you shred the chicken before serving? Gotta try it.

  3. Slow cooker meals are the best…especially Southwestern style! Is that an orchid?

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