For this recipe you will need:

• 1 ½ pounds boneless chicken breast or thighs
• 1 medium onion, chopped
• 1 (14.5 oz) can diced tomatoes with japalenos
• 1 (4.5 oz) can chopped green chilies, undrained
• 1(15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• Salt and pepper to taste
• 2 Tbsp. Texas Red Seasoning

Place onion, tomatoes, chilies, and beans in the slow cooker. Mix in 1 Tbsp. of Texas Red Seasoning. Take 1 Tbsp of Texas Red Seasoning and coat the chicken.  Place chicken on top of the vegetables. Cover and cook on high for 4 hours or low for 8 hours. With two forks, shred the chicken and mix in with the vegetables. Garnish the stew with cilantro, avocado, sour cream or any other toppers that you prefer. Best,             Victoria