
Freezer to Slow Cooker or Instant Pot Southwest Chicken Stew
Ingredients:
- 2 lbs chicken breast
- 1/2 cup cilantro, stems removed and minced
- 1 medium red onion, chopped
- 1 small can diced jalapenos (optional)
- 15 oz can black beans, rinsed and drained
- 15 oz can or 1 1/2 cups frozen corn
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- 2 cups tomato juice (can sub chicken broth)
- 24 oz. jar salsa
Directions to Freeze:
- Label your freezer bag with the name and meal and cooking instructions
- Add all the ingredients to the freezer bag
- Remove as much air as possible, seal and lay flat in the freezer
Directions to Cook in Slow Cooker from Freezing:
- The night before cooking move frozen bag to your refrigerator to thaw.
- The morning of cooking pour contents into the slow cooker
- Cook on “low” for 8-10 hours. Shred Chicken
- Serve in bowls over rice with wedges of lime.
Directions to Cook in Instant Pot from Freezing:
- The night before cooking move frozen bag to your refrigerator to thaw.
- An hour before serving for a meal, pour contents into the Instant Pot
- Add the ingredients to Instant Pot and select “Manual” and cook on high pressure 25 minutes with pressure turned to “sealing”
- After 25 minutes you can do a quick or natural release.
- Shred chicken and enjoy.
Directions for immediate Slow Cook:
- Combine all the ingredients in a slow cooker.
- Season chicken breast with salt and lay on top.
- Cook on low for 8 – 10 hours or on high for 4 to 6 hours.
- Thirty minutes before serving, remove chicken and shred.
- Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
- Serve over rice or tortillas and with your favorite toppings.
Directions for immediate Instant Pot:
- Set the Instant Pot to Saute on medium heat and coat the bottom of the pot with olive oil.
- Once hot add chicken, onion and jalapenos. Cook until onions and chicken are golden brown, but no need to cook through.
- Push “Cancel”. Add the remaining ingredients and select “Manual” and cook on high pressure 25 minutes with pressure turned to “sealing”
- After 25 minutes you can do a quick or natural release.
- Shred chicken and enjoy.