With winter approaching, I’m starting to think about dusting off my slow cooker, ready to make some warming stews and soups. I’ve published lots of slow cooker recipes in the past, but I’m always on the lookout for new ones.
Recently my friend Diogo, who is from Portugal, told me about a recipe his mom used to make, and it sounded delicious. He couldn’t remember what it was called in English, but he could tell me what was in it.
Inspired (and hungry!), I searched the internet and found this amazing recipe on The Gracious Pantry which, Diogo told me, was very similar to what his Mom used to make. I made it, we ate it, and we both loved it! Full of flavor, high in protein, filling and tasty, this healthy stew is going to become a regular meal for me, and I’m sure you’ll love it too!
Preparation time: 10 minutes
Cooking time: 6-8 hours
Number of servings: 6-8
- 1 ½ pounds raw chicken breasts or thighs
- 1 large jar spicy, low sugar salsa
- 1 pound sweet corn kernels – fresh or frozen then thawed
- 1 pound diced, mixed bell peppers – fresh or frozen then thawed
- 3 regular tortillas, use gluten-free if preferred
- Olives and plain Greek yogurt for garnish
- 1 ounce of grated hard cheese per person (optional)
- Turn your slow cooker on to low and allow to warm
- Chop the chicken into bite-size pieces and add it to the pot
- Add the vegetables and the salsa
- Shred the tortilla and add them to the pot
- Mix well
- Put on the lid and leave for 6-8 hours
- Serve in bowls, topped with Greek yogurt and olives, or grated cheese
Photo credit: The Gracious Pantry
More Slow Cooker Ideas
I’ve shared many delicious recipes to prepare in your crock pot. Find more ideas here.