Enchilada Chicken Stew

Whether you’re fighting off a cold or just want budget-friendly comfort food on a chilly day, this warm (and slightly spicy) chicken stew has your back. Prepare it in the morning and end your day with a hearty bowl full of chicken, onion, bell pepper, and jalapeño.  


Serves: 4-6


2-lbs chicken breasts

1 yellow onion, chopped

1 green bell pepper, chopped

1 (4oz) can of chopped jalapenos

1 (4oz) can of chopped green chiles

2 tablespoons coconut oil

1 (14oz) can of diced tomatoes

1 (7 oz) can no sugar tomato sauce

3 garlic cloves, minced

1 tablespoon cumin

1 tablespoon chili powder

2 teaspoons dried oregano

salt and pepper, to taste

bundle of cilantro, to garnish


Pull out your handy dandy crock-pot.

Add your chicken breasts.

Then add the rest of the ingredients on top, in any order.

Put on low for 8-10 hours or high for 6-8.

After it's done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.

Top with cilantro.

Eat up!!

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