Crockpot Mexican Chicken Stew (+ Instant Pot)
This hearty and flavorful crockpot Mexican chicken stew is packed with tender chicken, beans, veggies, and bold spices, making it the perfect dump-and-go comfort meal for both the slow cooker and Instant Pot.
Equipment
- 1 Slow Cooker or Instant Pot for cooking the stew
Ingredients
Stew Ingredients
- 2 lbs Chicken thighs boneless & skinless
- 2 Carrots peeled and sliced
- 1 Onion medium, diced
- 1 Red bell pepper diced
- 11.5 oz Canned corn drained
- 15 oz Black beans drained and rinsed
- 4.3 oz Diced green chiles
- 0.75 cup Chunky salsa
- 1.5 cups Chicken stock
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 Lime juiced
- Shredded cheddar cheese for topping
- Avocado diced, for topping
- Greek yogurt or sour cream for topping
- Tortilla chips for serving
- Lime wedges for serving
Instructions
Instructions
- Dump chicken thighs, carrots, onion, bell pepper, corn, black beans, green chiles, salsa, chicken stock, cumin, chili powder, and salt into your crockpot or Instant Pot.
- Stir gently to combine and ensure the chicken is submerged in the broth.
- For crockpot: cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and falling apart.
- For Instant Pot: close lid, set sealing ring, and cook on high manual pressure for 6 minutes. Let it natural release for 10 minutes, then quick release remaining pressure slowly.
- Shred the chicken using two forks or a hand mixer and stir it back into the broth.
- Squeeze in the lime juice, then serve hot with cheese, avocado, yogurt or sour cream, lime wedges, and tortilla chips.
Notes
Make in advance and freeze for an easy dump-and-go dinner later in the week! Swap thighs with chicken breasts for a leaner version, but shorten slow cook time.