Print
Slow Cooker Southwest Stew
Servings: 4–6
Preparation Time: 1/2 hour preparation, 4 hours slow cooking
Ingredients:
Stew:
- 2 tablespoons coconut oil
- 3 garlic cloves, minced
- 1 large onion, diced
- 1 pound beef or bison, ground
- 1 1/2 cups chicken broth
- 1 (4 ounce) can diced green chilies
- 3 potatoes, diced
- 2 cups frozen kernel corn
- 1 teaspoon pepper
- 1 teaspoon Himalayan Salt
- 1 heaping tablespoon dried oregano
- 1/2 tablespoon ground cumin
Garnishes:
- grated cheese of your choice
- sour cream
Directions:
Sauté the onion, garlic, and beef/bison in the coconut oil over medium heat until browned. Combine the meat mixture with the rest of the ingredients in the slow cooker.
Cover and cook on LOW for 4 hours or until the potatoes are soft. Add salt, pepper, and garnishes to each bowl.
Note: For a soup-like consistency, add another cup of broth.
Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here!
