Crockpot Mexican Chicken Stew (+ Instant Pot)
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!
Servings: 8
Calories: 382kcal
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)
- ¾ cup salsa (chunky recommended)
- 1 ½ cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
just before serving:
- ½ 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.
Video
Notes
nutritional info excludes toppings
Nutrition
Serving: 1/8 of batch | Calories: 382kcal | Carbohydrates: 26g | Protein: 25g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 750mg | Potassium: 729mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3419IU | Vitamin C: 31mg | Calcium: 54mg | Iron: 3mg