A hearty and flavorful slow-cooked chicken stew with a Southwest twist, perfect for a cozy meal.
Dice the onion and add it to the slow cooker.
Dicing the onion finely ensures it blends well into the stew.
Drain and rinse the kidney beans and black beans, then add them to the slow cooker.
Rinsing canned beans removes excess sodium and improves flavor.
Add the frozen corn, tomato sauce, diced tomatoes with green chilies, chili powder, and hot sauce to the slow cooker.
Mixing these ingredients well ensures even distribution of flavors.
Place the chicken breasts on top of the mixture in the slow cooker.
Positioning the chicken on top allows it to cook evenly and absorb the flavors.
Pour the chicken broth over the ingredients in the slow cooker.
Adding the broth last ensures the liquid covers the ingredients properly.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Cooking on low heat allows the flavors to meld together beautifully.
Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.
Shredding the chicken creates a tender texture that mixes well with the stew.
Cook for an additional 30 minutes on low to let the flavors meld.
This final cooking step enhances the depth of flavor.
Serve the stew hot, optionally garnished with shredded cheese, sour cream, or tortilla chips.
Serving with garnishes adds a delightful finishing touch to the dish.
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