ByTiffany McCauley
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This slow cooker tortilla chicken stew cooks all day while you work!
I’ve heard from many teachers who remind me that the kids aren’t the only ones going back to school. With lesson plans to create, tests and papers to grade and all those million other things that teachers do for their school kids, let alone their own families, these amazing people run short of time just like any other parent.
Their commitment to their work and educating our kids is nothing short of admirable, and since this month is all about going back to school, this week’s recipes are all about teachers who just want a nice warm meal to be ready when you get home. These might be good for a few of you other busy folks out there as well.
This stew is quick and easy to toss together. You can do it the night before and simply store in the fridge in your slow cooker’s removable dish. Then when you leave in the morning, just put the insert in the slow cooker and head out the door! Dinner will be waiting when you arrive home with all those stacks of papers to grade.
More Healthy Crock Pot Meals
- Slow Cooker Southwestern 2 Bean Chicken
- Easy Slow Cooker Mexican Chicken
Slow Cooker Tortilla Chicken Stew Recipe Card
Slow Cooker Tortilla Chicken Stew Recipe
This delicious stew is a classic and one of the most popular recipes here on The Gracious Pantry. Pull out your slow cooker because you’re in for a delicious meal!
3.13 from 8 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes minutes
Cook Time: 10 hours hours
Total Time: 10 hours hours 10 minutes minutes
Servings: 7 servings, approximate
Calories: 231kcal
Equipment
Slow Cooker (5 ½ quarts or larger)
Ingredients
- 1 ½ lb. raw chicken breasts
- 1 (12 oz.) jar your favorite clean salsa (I used Salsa Authentica from Trader Joe’s)
- 1 lb. frozen corn, thawed
- 1 lb. frozen, mixed bell peppers (also found at Trader Joe’s)
- 3 standard-sized clean corn tortillas, ripped or shredded by hand
- olives and plain yogurt for garnish (optional)
US Customary – Metric
Instructions
Place the chicken in the bottom of the pot, and pour everything else over it. (Cover and store in the fridge overnight if needed)
Place pot/insert in your slow cooker and cook on low for 8-10 hours.
Note that the tortillas will not look very pretty after cooking. But they do add a nice flavor.
When cooking is finished, simply use a wooden spoon to stir everything up and break apart the chicken.
Serve garnished with some sliced, black olives and/or a dab of plain yogurt.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1cup | Calories: 231kcal | Carbohydrates: 25g | Protein: 24g | Fat: 4g | Cholesterol: 62mg | Sodium: 463mg | Potassium: 796mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2460IU | Vitamin C: 88.4mg | Calcium: 35mg | Iron: 1.3mg
This recipe from the Gracious Pantry archives, originally published 8/30/13.
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Just made this, going to let it cook while I’m at work tomorrow… The last time I made it my boyfriend (coincidentally) developed appendicitis and he told me not to make it for a while… Hoping it goes over better this time 😉
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Kaelen – Oh no!!! I hope it makes a better impression this time!
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It did! I added (lots of) Cholula, fresh jalapeños, and Greek yogurt to his, and put it in a wrap!
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Kaelen – Fantastic! 😀
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So when you say to shred the corn tortillas, how small do you make the pieces?
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AmyB – I wouldn’t overthink it. Just shred them. Doesn’t really matter. The only thing I would suggest is not making them super small bits. You don’t want it to totally disintegrate while cooking. Just some nice sized chunks. 🙂
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