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Terri's Chicken Carcass Stew

Terri's Chicken Carcass Stew

Terri Bailey

This is a good winter recipe with a Mexican twist, perfect for using up the little shreds left on a supermarket rotisserie chicken.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 1040 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Place chicken, onion, tomatoes, hominy, undrained pinto beans, green chili peppers, oregano, chili powder and pepper into a slow cooker. Add enough chicken broth to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.
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Reviews

NITELIGHT
40
1/23/2006

Excellent with a couple of changes. After shredding the leftover chicken I took the leftover bones and boiled them with carrots, garlic ect. Used that broth for the soup and then added one package of chicken taco seasoning to the soup. It was great!

JENNIFERBARRIOS
34
9/14/2003

MY WHOLE FAMILY LOVED THIS SOUP. I'VE MADE IT SEVERAL TIMES AND HAVE GIVEN AWAY THE RECIPE EVERYTIME I'VE MADE IT FOR GUESTS. MY KIDS LOVE IT. VERY EASY AND YUMMY

BABYFRO97
29
11/24/2008

My Fiance and I loved this dish. We were running out of ideas for our leftovers and this was the perfect change up. We don't care for hominy so I left it out and added a can of white beans instead.