Mexican Chicken Stew

Knowing last weekend was going to be crazy with all of the Easter celebrations, I planned ahead and made a delicious Mexican Chicken Stew crock pot creation that I found on PaleOMG’s site (www.paleomg.com) because, let’s be real, that’s where we get ALL of our recipes. Juli is an absolute Paleo genius, everything from her site is always amazing and really simple to make. I quadrupled the recipe since I decided to be nice and share it with my family. I also used chicken thighs instead of chicken breasts and it turned out equally delicious. Below is the original recipe that probably serves 3-4 people.

Ingredients:

  • 1 tbs. olive oil
  • 1 lb. chicken breast
  • ½ cup chicken broth
  • 1 can diced tomatoes
  • 1 onion, diced
  • ½ jar of roasted red peppers
  • 2 cloves of garlic
  • 1 tbs. chili powder
  • 2 tsp. cumin powder
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • Pepper to taste

Recipe:

  1.  Combine all ingredients in the crock pot
  2.  Turn on high for 3.5-4 hours or until your chicken is shreddable
  3.  Enjoy!

Happy Monday 🙂

-EB 

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