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:
