Terri's Chicken Carcass Stew


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

6 servings


  • 1 ½ cups shredded, cooked chicken meat

  • ½ onion, chopped

  • 2 tomatoes, chopped

  • 2 (15 ounce) cans white hominy, drained

  • 1 (15 ounce) can ranch-style beans

  • 1 (7 ounce) can diced green chiles

  • ½ teaspoon chili powder

  • ¼ teaspoon ground black pepper

  • 1 pinch dried oregano

  • 4 cups chicken broth

  • 2 ½ tablespoons dry potato flakes


  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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Nutrition Facts (per serving)

238 Calories
3g Fat
36g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 238
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 26mg 9%
Sodium 1040mg 45%
Total Carbohydrate 36g 13%
Dietary Fiber 9g 31%
Total Sugars 6g
Protein 16g
Vitamin C 29mg 147%
Calcium 53mg 4%
Iron 3mg 15%
Potassium 290mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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