Katie Austin

Tex-Mex Crockpot Stew Over Rice

Tex-Mex Crockpot Stew Over Rice

.5- 1 lb chicken breast (to be specific, I used .7 lb chicken breast. This recipe would work with .5 or 1 full pound though)

1 cup corn

1 cup black beans

1 cup tomato puree/sauce

1 cup water

1 cup diced peppers

1 cup diced red onions


1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt (i did a full teaspoon because I like my meals saltier haha)

Everything but Elote seasoning from Trader Joe’s is also a great addition to this dish!!!

Toppings: cheese, avocado, sour cream, chopped green onions (not the white portion)

The recipe:

Start by adding your chicken breast to the crockpot.

Follow by adding diced onion, diced peppers, corn, black beans, tomato puree/sauce and seasonings to a crockpot and mix well. Cover and cook on high heat for 4 hours.

Meanwhile, make the rice in a separate pot on the stove or a rice cooker. Add 2 parts water and 1 part rice to a large pot. If using a pot bring the water to a boil. Once it’s boiling, reduce heat to low, cover the pot with a tight fitting lid, and maintain a gentle simmer.

Leave the rice on the heat for about 18 minutes, then let the rice sit for 10 minutes with the lid on to make the rice extra fluffy!

Set aside the rice and after 3 hours, you can separate the chicken breast into a different bowl to shred. Then use a handheld mixer to shred the chicken breasts. If you don’t have an handheld mixer it’s definitely ok, you could just take two forks and pull apart your cooked chicken so it becomes shredded.

Once shredded, put the chicken back in the crockpot for another hour to let the chicken slowly absorb all those yummy seasonings.

Go ahead and assemble your bowl! I topped with some handful of cheese, half an avocado, a dollop of sour cream and a sprinkle of green onions. But definitely feel free to add as much or as little as you want!