This healthy crockpot Mexican chicken stew is inspired by tortilla soup. Packed full of delicious Mexican flavors and super simple to prepare!
UPDATED Nov 2017 to include instructions on how to prepare in the Instant Pot.
I find it pretty strange which recipes from my blog become popular and which ones do not. Usually, it’s the ones I’m the most excited about that are the real flops…I mean, apparently you guys aren’t that into Spicy Mango Margaritas, and apparently Moroccan Chickpea Sliders with Harissa Mayo and Mint are just not your thing. It’s OK. We can still be friends!
Well one recipe that completely surprised me by taking off on Pinterest was my Slow Cooker Tuscan Chicken Stew. So I guess you guys really want slow cooker stews? I can run with that!
So here you go! I made you this crockpot Mexican chicken stew!
And look, guys, it’s a near photogenic clone of my Slow Cooker Tuscan Chicken Stew…by accident. Same bowl, same pot, but totally different flavors, I promise! {side note, I really need a new model bowl! This one, my fave, is in almost every shoot I do. He needs a buddy!}
This stew is almost like a tortilla soup, actually that’s what I was inspired by. However it is packed with chicken, salsa, green chiles, black beans, corn, carrots, peppers and onions. This is not a soup, that is for sure…it is incredibly hearty and filling!
The flavors of this stew come from the salsa, chili powder and ground cumin. My favorite tortilla soup adds salsa rather than diced tomatoes, and I love this flavor short-cut!
Surprisingly one of my favorite components of this crockpot Mexican chicken stew was the black beans. After simmering with all the spices and the salsa, they acquire so much flavor, and really add a nice dimension to the dish. Don’t leave them out!
And of course my other favorite parts is all of the toppings: Greek yogurt {or sour cream}, avocado, cheddar cheese…they add flavor, creaminess and even more heartiness to the dish. And I totally forgot to add some tortilla chips, but obviously this would have been a very wise decision.
This crockpot Mexican chicken stew cooks for longer my last stew; 6-8 hours. This way the chicken is tender and shreds easily, and the flavors have some extra time to get together and party. Once the time is up, I added some lime juice, salt to taste, and we were good to go!
This is perfect as a dinner or reheated for lunch the next day. {Actually, it is even better on the second day} It is not spicy, but you can tailor this to your needs, adding some hot sauce or using hot salsa, or even adding some jalapenos.
And good news: another throw-in-the-crock-pot-and-run-out-the-door recipe! No browning, no sauteeing, nothing like that, just throw it all in and say goodbye until dinner.
Yeeeeeah. My kind of crockpot recipe! Easy peasy, lotsa flavor, healthy, and did I mention easy? I need easy meals in my life these days, I’m sure we all do!
Happy Tuesday!
More slow cooker chicken recipes!
- Slow Cooker Ethiopian Chicken Stew
- Slow Cooker Sweet Chili Chicken
- Slow Cooker Chicken Korma with Sweet Potatoes
Crockpot Mexican Chicken Stew (+ Instant Pot)
Ingredients
stew
- 2 carrots diced
- 1 medium onion diced
- 1 green pepper diced
- 8 chicken thighs I recommend boneless & skinless
- 1 can corn {340mL}
- 1 can black beans {19 oz 540mL}
- 1 can green chiles 4.3 oz}
- 3/4 cup salsa
- 1 1/2 cups chicken stock {plus more as needed}
- 1 tsp ground cumin
- 1 tsp chili powder
just before serving:
- 2 tsp lime juice
- 1/4 tsp salt {more as needed}
toppings
- 1 cup shredded cheddar cheese
- 1 avocado cubed
- 1/2 cup Greek yogurt or sour cream
- tortilla chips
Instructions
Slow Cooker
- Combine all stew ingredients in slow cooker. Cook on low for 6-8 hours.
- 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. Serve with cheese, avocado, Greek yogurt and tortilla chips. Enjoy!
Notes
Nutrition
More slow cooker Mexican recipes!
- Easy Slow Cooker Mexican Chicken from Carlsbad Cravings
- Slow Cooker Mexican Quinoa from Chelsea’s Messy Apron
- Slow Cooker Mexican Shredded Chicken Tacos from Tastes Lovely
Products used in this recipe:
Cecilia
July 16, 2018 at 2:40 pmCan I freeze leftovers?
Denise
July 17, 2018 at 4:04 pmHi Cecilia! Yes, leftovers freeze well for this recipe!
Cheryl Raman
May 24, 2018 at 1:28 pmCan you make with chicken breast instead?
Denise
May 28, 2018 at 10:07 pmHi Cheryl! That should work fine, I’d just reduce the cook time to 4-5 hours on low. Hope you enjoy!
Jeri
December 10, 2017 at 3:07 pmIs this recipe in MyFitnessPal and if so, under what name? Thanks!
Denise
December 13, 2017 at 11:08 amHi Jeri, I have just updated the nutritional information on this post…here’s the link to My Fitness Pal
MJ
April 15, 2017 at 9:48 pmMade 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
April 17, 2017 at 3:09 pmSo happy you liked it, MJ and I hope you find some other recipes you like 🙂
Brian
February 5, 2017 at 10:33 pmThis 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
February 7, 2017 at 10:58 pmHi 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
January 11, 2016 at 12:59 pmI 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
January 11, 2016 at 4:22 pmYay! I’m so glad you liked it, Jen! I agree with you on ‘tomatoey’ stews…they aren’t for me!
Stefanie
September 4, 2015 at 11:51 amI 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
September 6, 2015 at 8:34 pmI’m so glad you liked the stew, Stefanie! I am a big fan of easy slow cooker recipes 😉 Thanks for reporting back!
JCP
April 14, 2015 at 7:58 pmI 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
April 14, 2015 at 8:17 pmHi 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
March 18, 2015 at 11:00 amI 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
March 21, 2015 at 10:20 amHi Cecelia, what an amazing compliment! Thanks so much and I’m glad you liked the recipe!
ZouZou @ Sunflowers and Succotash
March 9, 2015 at 10:35 amI 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
March 9, 2015 at 9:41 pmI hope you enjoy the stew, ZouZou! Thanks for stopping by 🙂
Teresa
February 21, 2015 at 9:36 amI’m trying this recipe today. For the black beans and corn… Do you drain them?
Denise
February 21, 2015 at 12:14 pmHi Teresa! Yes, drain and rinse the black beans and corn. I will add those details to the recipe. I hope you like it!
Karen
February 14, 2015 at 5:29 amHi 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
February 14, 2015 at 11:36 amHi 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
December 16, 2014 at 11:30 amJust 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
December 16, 2014 at 1:19 pmHi 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
December 17, 2014 at 7:14 pmIt 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
December 18, 2014 at 9:05 pmLauren, 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
November 17, 2014 at 9:38 amabout 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
November 17, 2014 at 8:47 pmHi 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!
[email protected]
October 31, 2014 at 2:37 pmJust the kind of thing we crave in colder weather, looks so delicious!
katie
October 31, 2014 at 8:55 amthat is one yummy looking stew! Perfect for the fall season. I love your pot! So pretty and very photogenic 🙂
Jess @ Flying on Jess Fuel
October 30, 2014 at 10:48 amMy 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
October 30, 2014 at 7:28 amSeriously, 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!
[email protected]
October 30, 2014 at 6:36 amOh 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
October 30, 2014 at 6:31 amIsn’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
October 30, 2014 at 2:48 amThis looks amazing: tasty but easy to make! Passing the recipe straight away to my boyfriend! 😉
Andrea @ Cooking with Mamma C
October 29, 2014 at 7:07 amThis 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.