Slow Cooker Mexican Chicken Stew Recipe

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

This Slow Cooker Mexican Chicken Stew is a flavorful and hearty dish that brings the taste of Mexico to your table. Perfect for busy days, this Crockpot recipe allows you to set it and forget it while the ingredients meld together for a delicious meal.

With tender chicken, vibrant vegetables, and a blend of spices, this stew is both satisfying and easy to prepare. It’s a great option for family dinners or meal prep for the week.

Easy Slow Cooker Mexican Chicken Stew

This stew features chicken thighs cooked with bell peppers, onions, and spices in a rich tomato broth. The recipe takes about 6 hours in the slow cooker and serves 6 people, making it perfect for gatherings or leftovers.

Ingredients

2 pounds boneless, skinless chicken thighs
1 medium onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, frozen or fresh
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Lime wedges for serving (optional)

Instructions

Prepare the Ingredients: Chop the onion and bell peppers, and mince the garlic.
Layer in the Slow Cooker: Place the chicken thighs at the bottom of the slow cooker. Add the chopped onion, bell peppers, garlic, diced tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and pepper.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

Shred the Chicken: About 30 minutes before serving, shred the chicken in the slow cooker using two forks and stir to combine with the other ingredients.
Serve: Ladle the stew into bowls and garnish with fresh cilantro and lime wedges if desired. Enjoy with tortilla chips or warm tortillas.