Mexican Chicken Stew Recipe
Ingredients
| Cabbage | 3 Cup (16 tbs), coarsely chopped | |
| Carrots | 2 Cup (16 tbs), thinly sliced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Stewed tomatoes | 1 3/4 Cup (16 tbs), drained | |
| 1 tablespoon pourable Splenda or Sugar Twin | ||
| 1 teaspoon chili seasoning | ||
| 16 ounces skinned and boned uncooked chicken breast, cut into 24 pieces | ||
Directions
Spray a slow cooker container with olive oil-flavored cooking spray.
In prepared container, combine cabbage, carrots, onion, stewed tomatoes, Splenda, and chili seasoning.
Stir in chicken pieces.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.
In prepared container, combine cabbage, carrots, onion, stewed tomatoes, Splenda, and chili seasoning.
Stir in chicken pieces.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.
Chef
