Mexican Chicken Stew Recipe
Submitted by: Shiloh, Washington USA
3 boneless chicken creasts, cut tnto 1" cubes
1 onion, coarsely chopped
1 green bell peppers, coarsely chopped
2 cups zucchini, thickly sliced
1 1/2 cup plum tomatoes, chopped
1/2 cup frozen corn
1 can low sodium chicken broth
1 tablespoon chili powder
1/2 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon garlic powder
Place onion in the bottom of a crockpot. Cover with chicken and then vegetables.
Stir spices into broth and pour over.
Cook on low 8-10 hours or on high 4-5 hours.