Slow Cooker Mexican Chicken Stew

Being on the wards, I need a delicious lunch to motivate me through morning rounds.  This stew hits the spot!  Packed with veggies, protein, and good carbs, it is just the dish to power me through my afternoon workload.  

Pro Tip: If you don't have a crockpot, get yourself one.  Easy meal prep, minimal effort, incredible food.  It is a life-saver during busy rotations.  You can make almost anything in it!

Slow Cooker Mexican Chicken Stew

Serves 6-8

Prep time: 20 minutes

Total time: 6 hours, 20 minutes

Ingredients:

For the chicken, 

1 tablespoon chili powder

1/2 tablespoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon granulated onion

1/4 teaspoon dried cilantro

1/4 teaspoon ground oregano

1/8 teaspoon cayenne pepper

Dash cinnamon

1lb boneless, skinless chicken breast

1 1/2 cup diced onion

1 5oz bag chopped frozen spinach

3 bell peppers, seeded and diced

1 15oz can diced tomatoes

1 15oz can black beans, drained and rinsed

Salt and pepper

3 cups cooked brown rice

Directions:

1. Mix together the spices in a large shallow bowl.  In a second shallow bowl pour 2 tablespoons canola oil.  Drag each chicken breast in oil, then coat with spices.  Set aside.  

2.  In a crockpot, add the onions, spinach, and bell peppers.  Stir in the tomatoes and black beans.  Add 1 teaspoon each of salt and pepper.  Add in the chicken breasts.  Cover and cook for 6 hours on low.  

3.  Cook brown rice according to directions.  Shred any remaining chicken chunks by running two forks through the pot.  Stir in the brown rice.  Add salt and pepper to taste.  Serve with cheese or avocado.