Slow Cooker Tortilla Chicken Stew Recipe
This slow cooker tortilla chicken stew cooks all day while you work!
I’ve heard from many teachers who remind me that the kids aren’t the only ones going back to school. With lesson plans to create, tests and papers to grade and all those million other things that teachers do for their school kids, let alone their own families, these amazing people run short of time just like any other parent.
Their commitment to their work and educating our kids is nothing short of admirable, and since this month is all about going back to school, this week’s recipes are all about teachers who just want a nice warm meal to be ready when you get home. These might be good for a few of you other busy folks out there as well.
This stew is quick and easy to toss together. You can do it the night before and simply store in the fridge in your slow cooker’s removable dish. Then when you leave in the morning, just put the insert in the slow cooker and head out the door! Dinner will be waiting when you arrive home with all those stacks of papers to grade.
More Healthy Crock Pot Meals
Slow Cooker Tortilla Chicken Stew Recipe Card
Slow Cooker Tortilla Chicken Stew Recipe
Equipment
- Slow Cooker (5 ½ quarts or larger)
Ingredients
- 1 ½ lb. raw chicken breasts
- 1 (12 oz.) jar your favorite clean 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 clean corn tortillas, ripped or shredded by hand
- olives and plain yogurt for garnish (optional)
Instructions
- Place the chicken in the bottom of the pot, and pour everything else over it. (Cover and store in the fridge overnight if needed)
- 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.
- 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.
Notes
Nutrition
This recipe from the Gracious Pantry archives, originally published 8/30/13.
I don’t have a slow cooker but desperately want to try this! Could I cook it in the oven or on the stove instead?
Maddie – I would do it on the stove top. I’m not sure what the cooking time would be, but just make sure the chicken is fully cooked and you should be okay.
I’m doing a clean eating prep party for a girls group I have. We’d like to have this stew be one of our make ahead meals that they can put in a gallon ziplock and make later in the week. How would you recommend doing this? Just keep the chicken separate? Thanks!!
Lindsey – Are you hoping to freeze it? Either way, combine everything except the tortillas and the garnishes.
I’ve been on a Mexican kick this week and yesterday was a cold and rainy day in Maryland so since I had everything to make this I did. I made it as the recipe is but added a can of drained and rinsed black beans, I used fresh peppers not frozen, added 1/2 a chopped onion and added chili powder, garlic powder and cilantro to it. I cooked it on high for 6 hours and it turned out AMAZING! We topped it with fresh homemade guac & fage greek yogurt! Another great recipe from your blog!
Chelsea – Wow! Sounds wonderful! Thanks for letting me know! 😀
I made this the other day, and made one little tweak to make it chili style. I made up a taco seasoning mix and put the chicken in a ziplock with the mix for 4 hours before I put it in the slow cooker, what a difference! The favors were intense and awesome. Thanks again for a great recipe!
Cynthia – Fantastic!! Thanks for the tip! 🙂
I skipped the slow cooker and made this in my cast iron Dutch oven. Just diced the chicken and browned it first. Threw everything else in and put it on low for 45 minutes and it turned out awesome!
Doug – That’s really great to know! Thanks so much, I’m so happy you enjoyed it! 😀
Just made this, going to let it cook while I’m at work tomorrow… The last time I made it my boyfriend (coincidentally) developed appendicitis and he told me not to make it for a while… Hoping it goes over better this time 😉
Kaelen – Oh no!!! I hope it makes a better impression this time!
It did! I added (lots of) Cholula, fresh jalapeños, and Greek yogurt to his, and put it in a wrap!
Kaelen – Fantastic! 😀
So when you say to shred the corn tortillas, how small do you make the pieces?
AmyB – I wouldn’t overthink it. Just shred them. Doesn’t really matter. The only thing I would suggest is not making them super small bits. You don’t want it to totally disintegrate while cooking. Just some nice sized chunks. 🙂