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Mexican Chicken Stew Slow Cooker recipe, served and ready to eat, easy homemade dinner
Olivia Farnsworth

Mexican Chicken Stew Slow Cooker Cozy Perfect Family Recipe

This Mexican Chicken Stew Slow Cooker recipe is a delicious and hearty option for an easy dinner, perfect for weeknight or family dinners. Packed with beans, corn, chiles, and bold flavors, it's one of the best slow cooker chicken recipes to keep your family cozy and satisfied.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Calories: 234
Ingredients Notes

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

Notes

  • You can swap chicken breasts with boneless skinless chicken thighs or use shredded rotisserie chicken to reduce cooking time to 1.5 hours on High. Try red enchilada sauce instead of green or add chicken broth for a soupy texture. Use Rotel diced tomatoes for extra spice or black beans instead of kidney beans.