Freezer to Slow Cooker or Instant Pot Southwest Chicken Stew
Slow cooker or
Instant Pot shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your slow cooker or instant pot for an easy weeknight meal. Double this recipe and make one for now and one to freeze and use for later
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.
