Slow Cooker Tex-Mex Chicken Stew Recipe
- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Advanced
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Air Fryer Chicken Taquitos Recipe
-
Air Fryer Golden Chicken Strips Recipe
-
Instant Pot Cuban Mojo Pork Recipe
-
Air Fryer Japanese Chicken Skewers Recipe
-
Air Fryer Orange Chicken Recipe
Nutritional Info
This information is per serving.
-
Calories
149.2 -
Carbohydrates
21.0 g -
Cholesterol
12.0 mg -
Fat
5.0 g -
Fiber
3.6 g -
Protein
8.2 g -
Saturated Fat
1.5 g -
Sodium
690.5 mg -
Sugar
4.3 g -
Trans Fat
2.1 g -
Unsaturated Fat
1.1 g -
Potassium
441.7 mg
Slow cooker tex-mex chicken stew recipe. This chicken recipe belongs to Mexican cuisine. Chicken thighs with vegetables and spices cooked in a slow cooker. The chicken thighs were incredibly tender from being cooked in the slow cooker. The seasonings and spices made this stew very flavorful. Use a 6-quart (6 L) slow cooker for this recipe.
Just pour all ingredients into the slow cooker and turn it on low-heat setting. Cook and enjoy!
I used boneless and skinless chicken thighs, canned tomatoes, canned beans, canned corn, chicken stock (I used canned), and spices. Also, this recipe contains canned BUSH’S® Chili Magic® Chili Starter Texas.
Slow Cooker Tex-Mex Chicken Stew Recipe
Ingredients
- 12 oz (360 ml) frozen chopped yellow onions, thwaed and drained
- 2 tablespoons chopped garlic
- 1 tablespoon tomato paste
- 1/4 teaspoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 14½ (435 ml) can diced tomatoes with green chilies, undrained
- 15½ oz (460 ml) can BUSH’S® Chili Magic® Chili Starter Texas
- 14½ (435 ml) can chicken stock
- 2 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- 2½ pounds (1.44 kg) boneless and skinless chicken thighs
- 2 (11 oz (330 ml) each) cans Mexican-style corn with red and green peppers, drained
- 4 oz (120 ml) cream cheese, softened
- 14 oz (420 ml) canned peas, drained
- 1 small can jalapeno wheels, for garnish
Method
Step 1
In a 6-quart (6 L) slow cooker, combine onions, garlic, tomato paste, pepper, chili powder, brown sugar, canned tomatoes, peas, Bush’s Chili Starter, and chicken stock. Mix well.
Step 2
In a small mixing bowl, combine softened butter and all-purpose flour. Mix well to form a paste, then stir into the slow cooker.
Step 3
Place chicken thighs into the liquid, making sure they are completely covered by the vegetable mixture. Cover the pot and cook on low-heat setting for 7-8 hours, or until chicken and vegetables are cooked through.
Step 4
Open the lid and remove cooked chicken. Transfer to a cutting board. Using two forks, shred the meat and return to the pot along with cream cheese. Stir the corn into the slow cooker, then increase heat to high.
Step 5
Cook, uncovered, stirring, until the cream cheese has melted.
Step 6
Turn off the cooker. Ladle chicken stew into serving bowls. Serve with jalapeno wheels. Enjoy!
