Slow Cooker South West Chicken Stew

Add a Mexican flair to your stew with this delicious slow cooker recipe.


2 cups

Rotisserie chicken, from the deli, chopped

1 - 14.5 oz. can

Crushed tomatoes

1 - 15 oz. can

Black beans, drained

1 cup

Chicken stock

2 - 4 oz. cans

Mild green chilies, diced

1 tsp.

Seasoned salt

1 1/2 cup

Sweet corn, frozen


  1. Combine all the ingredients together in a slow cooker and cook on low for at least 5 hours. Serve with your desired garnishes like chopped cilantro, diced white onion, crushed tortilla chips, sour cream, wedge of lime and/or cheddar cheese.