Slow Cooker Tex-Mex Chicken Stew Recipe

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 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