What’s not to love about this Mexican stew? It’s made in the slow cooker so you really don’t have to do much, it has a smokey cumin flavor, it has sweet potatoes, and it has tomatillos! I absolutely loved the sweet potatoes in this and couldn’t believe I hadn’t thought of using them before in similar recipes. They were perfect when paired with the other ingredients.
You’ll see that there are optional toppings for this delicious stew. As you can see in my picture above, I didn’t use any of them simply for the sake of counting calories. So, depending on where you’re at . . . you can decide if you need any extra toppings.
This was hearty and delicious. When I made it we didn’t eat it with anything else and we were very satisfied. When you get a chance, you should throw this in the slow cooker and enjoy it as much as I did.
Slow Cooker Mexican Chicken & Tomatillo Stew
Adapted from allrecipes.com
1 1/2 cups peeled and diced sweet potatoes
1 cup chopped celery
3/4 cup chopped onion
3 cloves finely minced garlic
1 tablespoon cumin
5 cups lower sodium chicken broth
16 oz. shredded or chopped cooked chicken
2 cups diced tomatillos
1/2 cup chopped cilantro, optional
Put all ingredients in a slow cooker, except for the cilantro. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Serve in individual bowls and, if desired, sprinkle with chopped cilantro. (Other optional toppings might include diced avocado, cheese, and crispy tortilla strips. I left them out for calorie-counting purposes.)
Serves 4 very hearty portions.
(It can really stretch to serve 8, so if you have small people (kids) to feed who don’t need large portions, add a little extra chicken to your portion to ensure you get enough protein.)
Nutritional Information (Per Serving = Approx. 2 Cups)
Fat: 2g (1.1g = Sat.)