Southwest Chicken Stew

chicken-stew-cornbread
Chicken Stew With Cornbread. James Baigrie/Stockbyte/Getty Images
    8 hrs 20 mins
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This crockpot chicken stew is easy to make, with frozen chicken breast strips, onion, peppers, tomatoes, and other ingredients.

What You'll Need

  • 1 package of frozen grilled chicken breast strips, about 2 cups
  • 1 medium onion, chopped coarsely
  • 1 green bell pepper, chopped coarsely
  • 1 or 2 jalapeno peppers or other green hot pepper, minced (optional)
  • 1 can (15 ounces) diced tomatoes with juice
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (15 ounces) pinto beans, drained and rinsed, optional
  • 1/4 cup converted rice
  • 1 1/2 cups chicken broth​
  • 1/2 teaspoon cumin
  • 1/4 teaspoon oregano leaves
  • dash of cayenne pepper, if desired
  • salt and pepper to taste
  • 1 to 2 tablespoons cornmeal, mixed with a tablespoon of cold water

How to Make It

  1. Combine all ingredients, except for the cornmeal/water mix, in the slow cooker or Crock Pot.
  2. Cover and cook on low for 6 1/2 to 8 hours, or on high for 3 to 3 1/2 hours.
  3. To thicken, stir in the cornmeal and water mixture into the stew during the last 10 or 15 minutes.