“This is best cooked in a crockpot,but it can also be cooked on the stove top. Great with a greensalad and cornbread!” – Submitted by Flora Clayton fromMarion, Il.
Recipe: Chicken Stew Ol
6 cups water
1 1/2 pounds skinless, boneless chicken breasts, cubed
3 cups cubed red potatoes
1 (14.5-ounce) can diced tomatoes with green chiles
1 1/2 cups chopped peeled onion
1 1/2 cups frozen corn
2 (4-ounce) can diced green chilies
1 cup tomato-based salsa
1 cup sliced peeled carrot
2 tablespoons chicken bouillion granules
2 teaspoons minced fresh cilantro
2 teaspoons paprika
2 bay leaves
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 cup evaporated milk
6 tablespoons sour cream
6 tablespoons shredded cheddar cheese
6 tablespoons chopped green onions
Makes 6 servings.
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