Name: Slow Cooker Tortilla Chicken Stew Recipe
Prep time: 10 min
Cook time: 600 min
Total time: 610 min
Ingredients: 1½ lb. raw chicken breasts ((boneless, skinless)); 12 oz. jar of your favorite salsa ((I used Salsa Authentica from Trader Joe's)); 1 lb. frozen corn ((thawed)); 1 lb. frozen, mixed bell peppers ((also found at Trader Joe's)); 3 standard-sized corn tortillas ((ripped or shredded by hand)); olives and plain yogurt for garnish (optional)

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This slow cooker tortilla chicken stew cooks all day while you work!

This stew is quick and easy to toss together. You can prep it the night before and simply store it in the fridge in your slow cooker’s removable crock. Then when you leave in the morning, just put the crock into the heating element and head out the door. Dinner will be waiting when you arrive home.

Two red crocks filled with Slow Cooker Tortilla Chicken Stew.

Why You’ll Love This Recipe

It’s easy, hands-off cooking thanks to the use of a slow cooker.
It’s easily adaptable to many different dietary needs.
It’s great for meal prep or for making freezer meals.
Cooks all day while you’re gone at work.

What To Serve With This Slow Cooker Tortilla Chicken Stew

Classic Garnishes

Crispy tortilla strips
Shredded cheese
Sour cream or Greek yogurt
Chopped fresh cilantro
Avocado slices or diced avocado
Fresh lime wedges

For Extra Texture And Flavor

Diced, raw, red onion or scallions
Sliced, raw jalapeños
Crushed tortilla chips
Charred or roasted corn kernels

For A Creative Twist

Diced tomatoes or pico de gallo
Cotija cheese
Hot sauce or salsa
Diced, raw bell peppers
Chopped green chiles

Overhead view of a crock filled with Slow Cooker Tortilla Chicken Stew on a tabletop.

Serving Suggestions

Here are some ideas for ways to serve this stew:

Classic bowls – Individual bowls with any of the garnishes listed above.

With a side of bread – Try cornbread, sourdough, or dinner rolls.

Over brown rice – Or any grain you prefer such as quinoa.

With tortilla chips – Either use chips to dip or crush them on top of the stew.

In bread bowls – Grab a whole grain loaf of bread, hollow it out, and ladle in the stew to serve.

As a topping – Put this over baked potatoes or sweet potatoes.

Family-Style – Set up a “bar” of toppings and serve this from a big pot where everyone can fill their own bowls and top their own stew the way they like best.

Over Zoodles or Pasta – Pour this over pasta or zoodles and mix well to serve.

With a side salad – A green side salad goes great with this stew.

In wraps or tacos – You may need to strain off any excess liquid, but once you do, this goes really well in wraps and tacos.

Closeup of a red crock filled with Slow Cooker Tortilla Chicken Stew.

FAQs

Can I make this stew in an Instant Pot instead of a slow cooker?

Yes, you can You’ll want to layer everything into the IP, close the lid and vent, and then press the Manual button and set the timer for 12 minutes on high pressure. When done, do a natural release for at least 10 minutes. After that, you can do a quick release. Remove the lid, shred the chicken by stirring, and serve with your favorite garnishes.

Can I make this recipe ahead of time?

You can assemble everything and store it in the fridge for up to 3 days before cooking.

How can I adjust the spice level?

To reduce any spiciness, reduce or omit the jalapeñpos and use a mild salsa. To increase the spiciness, add as many jalapeños as you’d like to add to make it extra spice, or use a spicy salsa.

What type of tortillas should I use for the strips?

For this recipe, you’ll want corn tortillas. Flour tortillas won’t work well here.

How do I thicken the stew if it’s too watery?

If you end up with too much liquid in your stew, simply cook it down for a while longer with the lid off in either your slow cooker or Instant Pot. Cook it down until it reaches the consistency you prefer.

Side view of a red and white crock filled with Slow Cooker Tortilla Chicken Stew.

About The Ingredients

Raw chicken breasts – Boneless and skinless.

Salsa – I used Salsa Authentica from Trader Joe’s. But you can use your favorite. Opt for one with no added sugar.

Frozen corn – No added sugar.

Frozen, mixed bell peppers – Also found at Trader Joe’s.

Corn tortillas – Ripped or shredded by hand.

Garnishes – Pick your favorite.

How To Make Slow Cooker Chicken Tortilla Stew

Slow Cooker Tortilla Chicken Stew ingredients in individual bowls on a white, marble surface.

Gather and measure all ingredients.

Salsa added to chicken in a slow cooker crock.

Torn bits of tortillas added to a slow cooker crock.

Corn added to a slow cooker crock with chicken and salsa in it.

Place the chicken in the bottom of the pot, and pour everything else over it. (Cover and store in the fridge overnight if prepping ahead of time.) Place pot/insert in your slow cooker and cook on low for 8-10 hours.

Note that the tortillas will not look very pretty after cooking. But they do add a nice flavor.

Overhead view of a soup crock filled with Slow Cooker Tortilla Chicken Stew.

When cooking is finished, simply use a wooden spoon to stir everything up and break apart the chicken. Serve garnished with some sliced, black olives and/or a dab of plain yogurt.

Storage

Store this in the fridge for up to three days in an airtight container.

Freezing

This freezes well for up to 4 months if packed well.

Reheating

Reheat in a pot on the stovetop, in a microwave, or in a slow cooker on low heat.

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