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Slow-Cooker Mexican Chicken Stew

by on December 31, 2014 in Main Courses, Slow Cooker December 31, 2014 Main CoursesSlow Cooker
See post on Denise’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This healthy slow-cooker Mexican chicken stew is super-simple and packed with delicious Mexican flavors!

Ingredients

  • FOR THE STEW:
  • 8 whole Chicken Thighs (boneless, Skinless Recommended)
  • ¾ cups Salsa
  • 1-½ cup Chicken Stock (more As Needed)
  • 2 whole Carrots, Peeled And Diced
  • 1 whole Onion, Diced
  • 1 can (340mL Size) Corn, Drained And Rinsed
  • 1 can (19 Oz. Size) Black Beans, Drained And Rinsed
  • 1 can (127mL Size) Diced Green Chilies, Drained
  • 1 whole Green Pepper, Seeded And Diced
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • FOR THE FINISH:
  • 2 teaspoons Lime Juice
  • ¼ teaspoons Salt, Or To Taste
  • FOR SERVING:
  • 1 cup Cheddar Cheese, Shredded
  • 1 whole Avocado, Peeled, Pitted, And Cubed
  • Greek Yogurt Or Sour Cream, To Taste
  • Tortilla Chips, As Desired

Preparation

Combine all the stew ingredients in a large slow cooker. Cook on low for 6-8 hours. Stir in the lime juice and salt just prior to serving. Shred the chicken using two forks. Serve stew with cheese, avocado, Greek yogurt and tortilla chips.

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Profile photo of Eugenia

Eugenia on 2.25.2015

This was amazing! It’s definitely going into my list of favorites, especially for busy days, it’s so easy and fast! This is perfect and my family (including toddlers) loved it. I only had 6 chicken thighs on hand and it still tasted fine and had plenty of meat. Love all the toppings, they really make it pop!

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