Slow Cooker Tex-Mex Chicken Stew Recipe

2020-05-06
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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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
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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!

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