Slow Cooker Tex-Mex Chicken Stew Recipe2023-05-06
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.5 g
Trans Fat2.1 g
Unsaturated Fat1.1 g
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.
How to Make Tex-Mex Chicken Stew in a Slow Cooker
Tex-Mex cuisine is known for its bold flavors and hearty dishes, and this slow cooker Tex-Mex chicken stew recipe is no exception. With the convenience of a slow cooker, you can easily create a delicious and satisfying meal that will warm you up on a chilly day. I used boneless and skinless chicken thighs, canned tomatoes, canned beans, canned corn, chicken stock (I used canned), and spices.
To make this Tex-Mex chicken stew, start by gathering your ingredients. You’ll need 12 oz (360 ml) of frozen chopped yellow onions, which should be thawed and drained, 2 tablespoons of chopped garlic, 1 tablespoon of tomato paste, and a variety of spices to give the stew its signature Tex-Mex flavor.
Once you have your ingredients ready, it’s time to assemble the stew in the slow cooker. Begin by adding the thawed onions and chopped garlic to the slow cooker, followed by the tomato paste and spices. Stir everything together to ensure that the flavors are evenly distributed.
Next, add the chicken to the slow cooker. You can use boneless, skinless chicken breasts or thighs for this recipe. Cut the chicken into bite-sized pieces and add them to the slow cooker, stirring to coat them in the flavorful mixture.
Finally, cover the slow cooker and cook the stew on low heat for 6-8 hours, or on high heat for 3-4 hours. The long, slow cooking time allows the flavors to meld together and the chicken to become tender and juicy.
Tex-Mex Chicken Serving Suggestions
Once your slow cooker Tex-Mex chicken stew is ready, it’s time to think about how to serve it. Here are some delicious serving suggestions that will complement the flavors of this hearty dish.
1. Tortillas and Rice: Serve the Tex-Mex chicken stew with warm tortillas and a side of fluffy rice. The tortillas can be used to make soft tacos or to scoop up the stew, while the rice adds a comforting and filling element to the meal.
2. Cornbread: Pair the stew with a slice of homemade cornbread. The slightly sweet and crumbly texture of the cornbread is the perfect accompaniment to the savory flavors of the stew.
3. Avocado and Lime: Top the stew with slices of creamy avocado and a squeeze of fresh lime juice. The creamy avocado adds a cool and refreshing element, while the lime juice adds a tangy and citrusy kick.
4. Mexican Cheese Blend: Sprinkle some shredded Mexican cheese blend over the stew. The melted cheese adds a rich and gooey texture, and the blend of different cheeses enhances the overall flavor profile of the dish.
5. Fresh Cilantro and Jalapenos: Garnish the stew with fresh cilantro leaves and sliced jalapenos for an extra burst of flavor and a touch of heat. The cilantro adds a fresh and herbaceous note, while the jalapenos provide a spicy kick.
These serving suggestions will elevate your Tex-Mex chicken stew to a whole new level of deliciousness. Experiment with different combinations to find your favorite way to enjoy this flavorful dish.
How to Store Leftovers
Once you’ve enjoyed your slow cooker Tex-Mex chicken stew, you may have some leftovers that you want to save for later. Properly storing the leftovers will help maintain their freshness and flavor. Here are some tips on how to store your Tex-Mex chicken stew leftovers.
1. Refrigeration: Transfer the leftover stew into airtight containers or resealable bags. Make sure to let it cool down to room temperature before refrigerating. Label the containers with the date to keep track of freshness. The stew can be stored in the refrigerator for up to 3-4 days.
2. Freezing: If you have a large amount of leftovers or want to save them for a longer period, freezing is a great option. Divide the stew into individual portions or family-sized portions, depending on your needs. Place the portions in freezer-safe containers or bags, leaving some room for expansion. Seal tightly and label with the date. The stew can be frozen for up to 3 months.
3. Thawing and Reheating: When you’re ready to enjoy the leftovers, thaw them in the refrigerator overnight. Once thawed, you can reheat the stew on the stovetop or in the microwave until heated through. Stir occasionally to ensure even heating. Add a splash of water or broth if needed to maintain the desired consistency.
Slow Cooker Tex-Mex Chicken Stew Recipe
- 12 oz (360 ml) frozen chopped yellow onions, thawed 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
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.
In a small mixing bowl, combine softened butter and all-purpose flour. Mix well to form a paste, then stir into the slow cooker.
Place chicken thighs into the liquid, making sure they are completely covered by the vegetable mixture. Cover the pot and cook on a low-heat setting for 7-8 hours, or until chicken and vegetables are cooked through.
Open the lid and remove the cooked chicken. Transfer to a cutting board. Using two forks, shred the meat and return it to the pot along with cream cheese. Stir the corn into the slow cooker, then increase the heat to high.
Cook, uncovered, stirring until the cream cheese has melted.
Turn off the cooker. Ladle chicken stew into serving bowls. Serve with jalapeno wheels. Enjoy!