Friday, January 24, 2014

Crockpot Chicken Tamale Stew with Cornbread Dumplings

Hey Y'all!  Welcome to my West Virginia kitchen.  When it comes to cozy comfort food, nothing beats a hearty bowl of stew.  This Crockpot Chicken Tamale Stew with Cornbread Dumplings brings all the flavors you love from chicken tamales into one warm, soul hugging bowl with non of the fuss of rolling or steaming! 



Tender chicken, beans, corn, Rotel tomatoes, and enchilada sauce simmer together with bold spiced, then get topped with fluffy Jiffy Cornbread dumplings.  It's the perfect weeknight dinner that practically cooks itself.  I can't wait to share it with you so...

Let's Get Started!








WHY YOU'LL LOVE THIS RECIPE:
  • Set It and Forget It:  The slow cooker does all the work while you go about your day.  
  • Tamale Vibes Without the Work:  All the flavor of tamales, but in stew form. 
  • Family Friendly:  Bold and hearty, but not too spicy for kids. 
  • Budget Friendly Ingredients:  Uses pantry staples like beans, corn, and Jiffy mix. 







INGREDIENTS YOU'LL NEED:



  • 2 Boneless, Skinless Chicken Breasts
  • 1 (15 oz) can of Black Beans, drained and rinsed
  • 1 (15 oz) can of Corn, drained
  • 1 (10 oz) can of Rotel Tomatoes with Green Chilies, mild
  • 1 (10 oz) can of Red Enchilada Sauce, mild
  • 1 Onion, diced
  • 2 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 box Jiffy Corn Muffin Mix
  • 1 cup Water
  • 1 Egg







HOW TO MAKE CROCKPOT CHICKEN TAMALE STEW WITH CORNBREAD DUMPLINGS:
  1. Load the Crockpot:  Place the chicken breast, black beans, corn, Rotel, enchilada sauce, onion, and spices into your slow cooker.  Stir everything together.
  2. Cook:  Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is cooked through and tender.
  3. Shred the Chicken:  Once cooked, shred the chicken with two forks directly in the crockpot and stir back into the stew.  
  4. Make the Cornbread Dumplings:  In a bowl, mix Jiffy cornbread mix, water, and egg until combines.  Drop spoonfuls of batter onto the surface of the stew.  
  5. Steam the Dumplings:  Cover and cook on HIGH for 30-40 minutes, until the dumplings are cooked through and fluffy.
  6. Serve:  Ladle into bowls and garnish with fresh cilantro, cheese, or even a dollop of sour cream.







STEP-BY-STEP-PHOTOS:
 

 









TIPS & TRICKS:
  • Want More Heat:  Use HOT Rotel or add a diced jalapeño to the crockpot.
  • Creamier Texture:  Stir in 1/2 cup sour cream or cream cheese before adding dumplings. 
  • Make it Heartier:  Add a second can of beans or some diced bell peppers for extra bulk.
  • Shortcut Option:  Use rotisserie chicken and cut cooking time in half. 





WHAT TO SERVE WITH CHICKEN TAMALE STEW:

While this stew is hearty on its own, here are some sides that pair perfectly:
  • Mexican Rice:  A classic side that soaks up the rich sauce.
  • Fresh Green Salad:  Add crispness to balance the richness of the stew.
  • Guacamole and Chips:  Because guac makes everything better.
  • Roasted Vegetables:  Lightly seasoned zucchini, peppers, or sweet potatoes.
  • Quesadillas:  Perfect for dipping into the stew.  







FAQs:

Can I freeze this stew?

Yes!  Freeze the stew without the dumplings in an airtight container for up to 3 months.  Add fresh dumplings when reheating. 

Can I make this on the stovetop?

Absolutely.  Simmer everything in a Dutch oven for about 45 minutes, shred chicken, then drop in dumplings and cook covered until done.  

What if I don't have Jiffy mix?

You can make a quick cornbread batter from scratch with flour, cornmeal, baking powder, milk, egg, and a little sugar.  
















If you're craving bold Mexican flavors, but don't have the time (or patience) to make tamales from scratch, but Crockpot Chicken Tamale Stew with Cornbread Dumplings is your new best friend.  It's warm, comforting, family friendly, and guaranteed to make you kitchen smell incredible!   This is one of those recipes you'll want to bookmark and make again and again.   And with that being said...

Happy Eatin' Y'all!
~The Kitchen Wife~


2 comments:

  1. I saw this on the LWSP FB page-great looking recipe! I have one can of enchillada sauce that I didn't know what to do with and now I do! Thanks!

    ReplyDelete
  2. YAY! I am so glad you enjoyed it! Be sure to let me know how it turns out and post PICS on my Facebook page! www.facebook.com/foodlifeandspice

    ReplyDelete