808 Paleo Chicken Enchilada Stew – a delicious recipe with chicken Breasts, chicken broth, bell peppers, red onion, salsa, hot red salsa. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a crock pot, place 4 medium sized chicken breasts with about 2 cups of free range organic chicken broth on top. Add in 3 chopped bell peppers of any color that you prefer. Chop up one red onion into large chunks and add in. For seasoning, use one can of tomatillo salsa and one can of hot red salsa. I then spiced more with 2 fresh garlic cloves, 1 teaspoon of cayenne pepper, 1 teaspoon of sea salt, and 1 tablespoon of 100% chili powder.
2
Cover and cook on high for about 2 hours.
3
In a separate bowl, mash up one whole avocado, 1 teaspoon sea salt, 1 clove garlic, 1/2 chopped onion and the juice of half a lime.
4
While the food is still cooking in the crock pot, take two forks and begin to pull the chicken apart into medium bite sized chunks.
5
Take a small bowl and place about 1 cup of the chicken vegetable stew with half of the avocado mixture and eat up!
516
kcal
Calories
9
g
Fat
34
g
Carbs
74
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 chicken Breasts, 2 cups organic chicken broth, 3 chopped bell peppers, 1 red onion, and more.
Yes, 808 Paleo Chicken Enchilada Stew falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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