Crockpot Mexican Chicken Stew (+ Instant Pot)

Name: Crockpot Mexican Chicken Stew (+ Instant Pot)
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8
Ingredients: 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; 1/2 lime ((juiced)); shredded cheddar cheese; avocado; Greek yogurt (or sour cream); tortilla chips; lime wedges

January 12, 2020 40 Comments

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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 Mexican Chicken 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!

This recipe is 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 ♡ this 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

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Which ingredients do we need?

For this Mexican stew chicken recipe you’ll 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 Mexican crockpot stew recipe 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!

Chicken Stew Crock Pot Q&A

Can you make a vegan / vegetarian version of Mexican chicken stew?

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.

Vegan Mexican stew is a terrifically flavorful Meatless Monday recipe that’s so easy to make in the slow cooker or Instant Pot!

How can I make this chicken stew crock pot 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

Mexican Crock Pot Stew Recipe Video

Watch the video below for a great visual on how easy this Mexican crock pot stew recipe is to make! Find more of my videos on my YouTube channel.

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 Slow Cooker Mexican Chicken Stew

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