Southwest Chicken Stew

Ingredients

6 lbs boned, skinned chicken thighs
6 T Taco Seasoning Mix
3 onions chopped
12 cloved garlic, minced
3 jalapeno peppers
6 cups frozen corn
6 - 14 oz cans diced tomatoes
6 - 16 oz cans cannellini beans
3 - 14 oz cans condensed chicken broth
3 - 10 oz jars green chili salsa

Preparation

Step 1

Cut chicken into 1-inch pieces and toss with taco seasoning to coat. Flas freeze in single layer on cookie sheet. when frozen solid, place coated chicken in zipper-lock bag and place in freezer.

In another zipper-lock bag, place onions, garlic, peppers and corn; seal the bag, label and attach to bag with chicken. Reserve canned tomatoes, beans, broth and salsa in pantry.

To thaw and cook: thaw chicken and vegetables overnight in refrigerator. combine in 4-5 qt slow cooker and top with undrained tomatoes, drained beans, chicken broth, salsa and 1 cup water. cover and cook on low for 8-9 hours, until chicken is tender and thoroughly cooked.

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