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Slow Cooker Mexican Chicken Stew in a black crock

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
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


  • 5 or 6-quart Slow Cooker


  • 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


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


  • 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.


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.


Calories: 234kcal