This healthy crockpot Mexican chicken stew is inspired by tortilla soup. Packed full of delicious Mexican flavors and super simple to prepare, you’ll love how easy it is to make this stew recipe in your slow cooker or Instant Pot!
As soon as cold weather arrives, the stew cravings kick in. There is just nothing more comforting than curling up with a hot bowl of hearty goodness, like Slow Cooker Tuscan Chicken Stew or Slow Cooker Spanish Chicken Stew, or this crockpot Mexican chicken stew on a chilly evening.
Basically, anything worthy of bread dunking is considered satisfying comfort food in my book.
This stew recipe is perfect as a weeknight dinner or meal prep this winter. Packed with fresh veggies and zesty spices, the rich broth of this stew easily comes together in the slow cooker or Instant Pot. Absolutely crave-worthy in every way!
It’s gluten-free, and is great for enjoying with tortilla chips – or cornbread! Whatever your preference, you’ll love dunking in delicious chicken stew!
Reasons you’ll ♡ crockpot Mexican chicken stew
- it’s gluten-free and dairy-free
- you can assemble ahead as a freezer-friendly meal
- there is no sauteeing required: simply “dump and go” in the crockpot or Instant Pot
Recipe Video
Watch the video below for a great visual on how easy this recipe is to prepare! Find more of my videos on my YouTube channel.
Don’t forget to pin this post and save it for later!
Which ingredients do we need?
- Chicken – I like using boneless skinless chicken thighs as they stay nice and juicy in the slow cooker; but you can also use boneless skinless chicken breast: reduce the cook time to 3-4 hours.
- Fresh Veggies – carrots, onion and red bell pepper
- Canned – corn, black beans and green chiles
- Jarred Salsa – I recommend a chunky salsa
- Stock- use store-bought chicken stock or make a batch of homemade bone broth
- Spices – ground cumin, chili powder and salt
- Toppings – lime, shredded cheddar cheese, avocado [See tips for properly cutting an avocado, and not your hand!], Greek yogurt or sour cream, and tortilla chips
Meal prep tips
This crockpot stew is perfect for your meal prep routine! You can meal prep it in two different ways:
- cook ahead and reheat- cook a big batch of this stew on the weekend and reheat for easy lunches or dinners.
- store in the fridge for up to 4 days or the freezer for up to 3 months
- I like storing the cooked stew in a 2 cup glass meal prep containers or a meal mug
- assemble ahead but don’t cook- as a crockpot freezer meal (find 34 more crockpot freezer meals here!)
- combine all ingredients in a large freezer bag, a large meal prep container or a reusable silicone bag
- freeze for up to 3 months
- when you are ready to cook, thaw completely and cook as directed
Find my favorite meal prep containers & freezer equipment in my shop!
Can you make this vegan / vegetarian?
Absolutely! This stew recipe is already dairy-free, and can easily be made vegan and vegetarian-friendly by omitting the chicken and doubling the amount of black beans used, and swapping chicken broth for vegetable broth.
How can I make this recipe in an Instant Pot?
This can easily become an Instant Pot recipe! See the recipe card below for detailed instructions.
Can I use chicken breasts instead of thighs?
Definitely! I just recommend reducing the slow cooker cooking time to 3-4 hours on low.
How long can I keep leftovers of this stew?
Sealed in an airtight container, leftovers will store well in the fridge for up to four days and in the freezer for up to three months. Allow the stew to completely defrost before reheating to enjoy.
More slow cooker chicken recipes
- Crockpot Whole Chicken and Veggies
- Thai Slow Cooker Chicken & Wild Rice Soup
- Crockpot Chicken Noodle Soup
- 7 No Sautee Slow Cooker Chicken Recipes
- Slow Cooker Lemon Garlic Chicken Thighs
- 7 Slow Cooker Chicken Breast Recipes!
Check my shop for my favorite slow cooker, meal prep containers, and freezer equipment!
Note: This recipe was originally posted in 2014. It has been republished with fresh photos, tips and a new video in 2020.
Crockpot Mexican Chicken Stew (+ Instant Pot)
Ingredients
stew
- 2 lbs chicken thighs (boneless & skinless; roughly 8 small thighs)
- 2 carrots (peeled and sliced)
- 1 medium onion (diced)
- 1 bell pepper (diced)
- 11.5 oz can of corn (341 mL; drained; roughly 1 cup)
- 15 oz can black beans (or 540mL; drained & rinsed)
- 4.3 oz can of green chiles (127 mL)
- 3/4 cup salsa (chunky recommended)
- 1 1/2 cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
just before serving:
- 1/2 lime (juiced)
toppings
- shredded cheddar cheese
- avocado
- Greek yogurt or sour cream
- tortilla chips
- lime wedges
Instructions
Slow Cooker
- Combine all stew ingredients in slow cooker. Cook on low for 6-8 hours.
- Transfer chicken thighs to a bowl and shred with two forks or using an electric hand mixer.
- Stir in the lime juice and salt. Serve with cheese, avocado, Greek yogurt and tortilla chips.
Instant Pot
- Cook the carrots, bell pepper and onion for 5 minutes in 1 tablespoon of olive oil using the sautee function on your Instant Pot. Add the chicken thighs and nestle to the bottom of the pot. Cook for 5 more minutes or until lightly browned.
- Turn off the sautee function. Add all ingredients except for the lime juice and salt, and stir to combine.
- Cook on manual high pressure for 6 minutes, then do a natural pressure release: turn off the Instant Pot and let it sit for 10 minutes before releasing remaining pressure.
- Stir in the lime juice and salt. Shred chicken if desired. Serve with cheese, avocado, Greek yogurt and tortilla chips. Enjoy!
Storage
- After cooking, store in an air tight container in the fridge for up to 4 days, or the freezer for up to 3 months.
- You may also assemble this recipe as a 'freezer crockpot meal' by combining all ingredients in a bag or meal prep container and freezing. To cook, thaw completely and cook as directed above.
Cecilia
Can I freeze leftovers?
Denise
Hi Cecilia! Yes, leftovers freeze well for this recipe!
Cheryl Raman
Can you make with chicken breast instead?
Denise
Hi Cheryl! That should work fine, I’d just reduce the cook time to 4-5 hours on low. Hope you enjoy!
Jeri
Is this recipe in MyFitnessPal and if so, under what name? Thanks!
Denise
Hi Jeri, I have just updated the nutritional information on this post…here’s the link to My Fitness Pal
MJ
Made this on the stove instead of the crockpot. Didn’t have any canned chilies – hard to find where we live. I think I followed the rest of the recipes pretty closely. It was a hit! Glad I stumbled upon your website. I’ll definitely be trying other recipes.
Denise
So happy you liked it, MJ and I hope you find some other recipes you like 🙂
Brian
This recipe is so good. I’ve made it three times and I love it… My mods are: Half an onion. I use small sweet pepers (red, yellow, orange) in the same volume as a green pepper. Use a mild chunky salsa. I add a small can of chopped tomatos for body. Tsp of blk pepper and kosher salt. I add 2 jalepenos for a good back spice (med low) and add a chopped serrano to bring that up to medium/med high. Chopped cilentro on top w lime for sure. I run the slow cook at high for 2 hrs and 6 on low…it really changes after 6, 8 is optimal. Hope this helps play with this…such a great pick! Thank you!
Denise
Hi Brian! I’m so happy you like the recipe. It’s so interesting seeing how everyone’s slow cooker cooks so differently, if I cook chicken breast in mine for over 6 hours, it basically disintegrates. Thanks so much for reporting back with all of your suggestions 🙂
Jen
I came across this recipe on pintrest and tried it this past weekend. We don’t like things too spicy in my house so I left out the green chillies. Also pre-cut the chicken in chunks rather than have to shred later. It was delicious!! will be making it again. Thanks! So nice to have a Mexican stew that is not too “tomatoey”.
Denise
Yay! I’m so glad you liked it, Jen! I agree with you on ‘tomatoey’ stews…they aren’t for me!
Stefanie
I made this recipe yesterday for dinner. Absolutely delicious! My favorite slow cooker recipe, and the easiest! I will be making this again, for sure.
Denise
I’m so glad you liked the stew, Stefanie! I am a big fan of easy slow cooker recipes 😉 Thanks for reporting back!
JCP
I made this Mexican chicken stew twice and it is delicious! It is so easy to make and wonderful with a corn bread. I love the recipes on this site, it is great that you are local to Calgary. I find many recipes on the web are not good for our altitude here in Calgary. I am thrilled to have found your site, thank you for all your wonderful recipes.
Denise
Hi JCP! I’m so glad you like the Mexican chicken stew! I need to make up another batch, and cornbread sounds just perfect with it! I have to admit, I have the hardest time baking here in Calgary, I have had so many ‘pancake’ cookies, and sunken cakes (don’t worry, they don’t make the blog!) Hope you find some other recipes you like. Thanks for the comment!
Cecelia Goodson
I have tried several recipes similar to this one but this is definitely the best. Only thing I did different was to use frozen corn rather than canned. Delicious!!
Denise
Hi Cecelia, what an amazing compliment! Thanks so much and I’m glad you liked the recipe!
ZouZou @ Sunflowers and Succotash
I actually stopped by to check out your recipe for Slow Cooker Tuscan Chicken Stew, but saw the link and picture for this Mexican Chicken Stew and could not resist a peek. Well, guess what we are having for dinner tonight??
Denise
I hope you enjoy the stew, ZouZou! Thanks for stopping by 🙂
Teresa
I’m trying this recipe today. For the black beans and corn… Do you drain them?
Denise
Hi Teresa! Yes, drain and rinse the black beans and corn. I will add those details to the recipe. I hope you like it!
Karen
Hi Denise,
Just tried the Mexican chicken stew and took it to the office for a luncheon (my department consists of me and 7 men). They loved it and even asked for the recipe! I make fresh guacamole, instead of just cutting up the avocado, to serve with it. Also I chopped fresh cilantro to sprinkle on top.
Thanks for the recipe and I will surely try more!
Denise
Hi Karen! I’m so glad the stew was a hit! Fresh guacamole sounds just perfect to go with it! Thanks so much for reporting back 🙂
Lauren
Just a quick question. After the stew is cooked, do you just pull the chicken off the bones and tear it up into the stew? This is my first slow cooker recipe so I’m a bit green!
Denise
Hi Lauren! I used boneless chicken thighs in my stew, however I am pretty sure your chicken is going to be so tender it will be falling off the bone. If you’d prefer, you can take it off the bone and put it back in to serve, however it should be pretty easy to separate it while eating the stew. I hope you enjoy the recipe, it is currently in my crockpot for dinner tonight 🙂
Lauren
It ended up working out perfectly! After it was cooked I just pulled the thighs out into a separate bowl and pulled the meat off with two forks and separated the bones. Then I just threw it back into the stew and it was nice and shredded. Only took a few minutes!
I cooked this for my boyfriend’s birthday because he is half Mexican and I was a little intimidated by some of the very in-depth classic Mexican dishes. Then I made a Mexican chocolate creme brulée for dessert. He absolutely loved it! Thank you!
Denise
Lauren, thanks so much for reporting back! I’m glad that it worked well with the bone-in chicken thighs, and that you guys both enjoyed it! I am intrigued by the Mexican creme brulee, sounds delicious!
Danielle
about how much chicken do you use in weight? I want to make this and I have all the ingredients, but I have breasts instead of thighs. Would two pounds be okay?
Denise
Hi Danielle! I have never weighed my chicken before, so I’m not sure how much this was in weight. But I think 2 pounds should be plenty. Hope you enjoy it!
Lisa@Bakebellissima.com
Just the kind of thing we crave in colder weather, looks so delicious!
katie
that is one yummy looking stew! Perfect for the fall season. I love your pot! So pretty and very photogenic 🙂
Jess @ Flying on Jess Fuel
My most popular recipe is freezer breakfast sandwiches… which isn’t really even a recipe!! LOL!! It definitely IS funny sometimes what people like! But you have to remember you’re seeing what the general population likes… not just the foodie population! 🙂
Slow cooker meals are always hit though, so I bet this one will be a winner! Looks delish!
Nora @ Savory Nothings
Seriously, most of the time I don’t get the internet at all when it comes to blog post popularity 😀 This looks gorgeous and I totally get why you like this bowl so much – it’s beautiful! I’ve been looking for a nice blue bowl everywhere!
Sarah@WholeandHeavenlyOven
Oh my gosh, this stew is seriously calling my name—I’m putting this on my menu for next week. CAN’T WAIT. Gorgeous photos too, Denise! Pinned.
Gayle @ Pumpkin 'N Spice
Isn’t it so funny which recipes you love, and others don’t seem to share that same feeling? This slow cooker stew looks fabulous, Denise! Love the Mexican flavors!
Mae
This looks amazing: tasty but easy to make! Passing the recipe straight away to my boyfriend! 😉
Andrea @ Cooking with Mamma C
This is right up my alley. I love it when no browning is required! Chicken thighs are a great idea for the slow cooker, since they won’t get dry like white meat. Pinning for sure.