Terri's Chicken Carcass Stew
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Description
This is a good winter recipe with a Mexican twist, perfect for using up the little shreds left on a supermarket rotisserie chicken.
Ingredients
- 1 ½ cups shredded, cooked chicken meat
- ½ onion, chopped
- 2 tomatoes, chopped
- 2 (15 ounce) cans white hominy, drained
- 1 (15 ounce) can ranch-style beans
- 1 (7 ounce) can diced green chiles
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- 1 pinch dried oregano
- 4 cups chicken broth
- 2 ½ tablespoons dry potato flakes
Directions
- 1. Place chicken, onion, tomatoes, hominy, undrained pinto beans, green chili peppers, oregano, chili powder and pepper into a slow cooker. Add enough chicken broth to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.
Nutrition Facts
serving: 6 servings
calories: 237.6 kcal
carbohydrates: 35.7 g
protein: 16.3 g
saturated fat: 0.6 g
cholesterol: 26.3 mg
sodium: 1040.3 mg
fiber: 8.6 g
sugar: 5.6 g
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