Slow Cooker Mexican Chicken Stew

Slow Cooker Mexican Chicken Stew is a delicious, healthy crockpot soup. This easy soup recipe has chicken breasts, beans, chiles, corn, tomatoes, seasonings, and a flavorful broth. This is a veggie-packed crock pot chicken soup made from pantry staples.

Slow Cooker Mexican Chicken Stew

If you have 3 hours, you can have a delicious, healthy meal from your slow cooker! This Mexican Chicken Stew recipe is quick to make because there is nothing to precook, and it is made with mostly pantry staples and fresh chicken breasts.

How Fast Does This Soup Cook?

• This is just one of those recipes that comes together easily and quickly. I would categorize it as a quick-cooking crock pot recipe.
• Recipes that cook fast in the slow cooker are relative, 3 hours is considered pretty quick! It will cook even faster if the chicken pieces are smaller.

What Makes This a Stew?

• It is a stew, in my opinion, because of how thick it is. I think of soups as having more broth.
• You can certainly add some chicken broth to this recipe and have a soup!

How to Make Crockpot Mexican Chicken Stew

• Place the chicken breasts into the crock. Sprinkle them with the taco seasoning, garlic powder, onion powder, and cumin.
• Add the drained & rinsed beans to the crock.

• Add the diced green chiles to the crock.
• Pour the green enchilada sauce over the beans & chiles.

• Drain the can of corn and add it into the crockpot.
• Drain the diced tomatoes and add them to the crock.

• Dissolve the bouillon in water and stir into the crockpot. Cover and cook for 3 hours (for large chicken breasts) on High. Less time for small or thin chicken pieces.
• When the chicken is cooked (165°F), remove it to a plate and shred with two forks.

• Add the shredded chicken back into the soup. Taste and adjust salt, if needed.
• Garnish Slow Cooker Mexican Chicken Stew as desired and serve.

Recipe Tips & Variations

• Use a shredded rotisserie chicken and cut the cook time down to 1.5 hours on High.
• Use boneless/skinless chicken thighs in place of chicken breasts.
• Use black beans in place of the red kidney beans.
• Substitute Rotel® for the diced tomatoes if you want it spicy.
• Use red enchilada sauce in place of green.
• Add chicken broth for a soupy consistency.

Can I Freeze This Chicken Stew Recipe?

Yes you can. This soup freezes beautifully. Just use freezer baggies or a freezer safe airtight container. I recommend freezing the soup in portion sizes. Let the stew thaw before reheating.

More Easy Slow Cooker Chicken Recipes

Slow Cooker Chicken Tortilla Soup
Slow Cooker Salsa Chicken
Slow Cooker Creamy Ranch Chicken
Slow Cooker Chicken and Stuffing

If you make this flavorful crockpot Mexican Chicken Stew, let me know! Just leave a comment with a star rating below. I’d like to know how you liked it.

Slow Cooker Mexican Chicken Stew

Slow Cooker Mexican Chicken Stew is a simple, flavorful healthy crockpot chicken soup recipe. It has beans, corn, chiles, and lots of flavor.

5 from 1 vote

Print Rate

Course: Dinner, Soup

Cuisine: Mexican American

Keyword: crockpot chicken, crockpot soup

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Servings: 8

Calories: 234kcal

Author: Sandy

Equipment

• 5 or 6-quart Slow Cooker

Ingredients

• 3 large Boneless/Skinless Chicken Breasts
• 1 1-ounce packet Taco Seasoning
• 1 teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ½ teaspoon Cumin
• ½ teaspoon Oregano
• 2 15-ounce cans Red Kidney Beans, drained and rinsed (or black beans)
• 1 15-ounce can Corn, drained (or 2 cups frozen)
• 1 4-ounce can Diced Green Chiles, mild, drained
• 1 14-ounce can Diced Tomatoes, (or Rotel if you like spicy), drained
• 1 Tablespoon Chicken Better Than Bouillon® (or other chicken bouillon)
• ¼ cup Water
• 1 19-ounce can Green Enchilada Sauce (or red), medium

Garnish

• Cilantro, Avocado, Tortilla Chips, Cheese, Sour Cream

Instructions

• Place the chicken breasts into the crock. Sprinkle them with the taco seasoning, garlic powder, onion powder, and cumin and oregano.
• Add the beans, corn, green chiles, and tomatoes.
• Pour the enchilada sauce into the crock.
• Mix the bouillon with the water and stir until dissolved. Pour into the crock and gently stir, leaving the chicken on the bottom of the crock.
• Cover and cook on High for 3 hours, or until the thickest part of the chicken reads 165° F on a meat thermometer.
• Remove the chicken to a plate and shred, using 2 forks. Then add back into the slow cooker.
• Taste and adjust seasoning as desired.
• Garnish with cilantro, avocado, tortilla chips, cheese, sour cream, or leave as made.
• Serve hot.

Notes

Recipe Tips & Variations

• Use boneless/skinless chicken thighs in place of chicken breasts.
• Use a shredded rotisserie chicken and cut the cook time down to 1.5 hours on High.
• Use red enchilada sauce in place of green.
• Add some chicken broth for a soupy consistency.
• Substitute Rotel® for the diced tomatoes if you want it spicy.
• Use black beans in place of the red kidney beans.

Nutrition

Calories: 234kcal