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Nifty Mexican Crockpot Chicken Stew Recipe

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This recipe for Nifty Mexican Crockpot Chicken Stew, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Newmeyer
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10 frozen chicken tenderloins
1 small can pinto beans, drained
1 small can black beans, drained & rinsed
1 can diced stewed tomatoes, Mexican style
1 can diced chiles
1 large can red enchilada sauce
1/2 package frozen diced hashbrown potatoes

Directions:
Directions:
Dump all the ingredients into a crockpot and cook on low for 6-8 hours. To help make cleanup easy, use a crockpot liner.

Number Of Servings:
Number Of Servings:
a lot!
Preparation Time:
Preparation Time:
10 minutes max
Personal Notes:
Personal Notes:
I started this cooking at my lunchtime and by dinner it was done perfectly. For the kids, we shredded the chicken. The chicken is moist and tender without being spicy. Mike ate the meal as a stew with a tortilla. I made homemade taco shells and placed the stew over the shredded chicken. I topped with shredded cheese and sour cream. Very yummy with 3 or more variations.

 

 

 

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