Crockpot Chicken Taco Stew Recipe

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This crockpot chicken taco stew recipe is a crowd-pleasing dinner that will either feed a crowd or give you plenty of leftovers to stock your freezer with. It’s healthy, has no corn, and is a dump-and-go weeknight meal that everyone will look forward to.

Love stew? You might also want to try my Stuffed Pepper Stew, my Moroccan Chickpea Stew, or my Hearty Fish Stew.

A dump-and-go crockpot chicken taco stew made with beans, tomatoes, and spices. Healthy, high-protein, freezer-friendly, and perfect for busy nights.

Why You’ll Love This Slow Cooker Chicken Taco Stew

• It’s largely a dump-and-go recipe that only requires a little bit of chopping.
• It’s freezer-friendly, so you can easily stock your freezer with healthy meals.
• It’s family-approved.
• It’s totally customizable.

Ingredients At A Glance

• Chicken breasts – boneless and skinless
• Black beans – drained and rinsed
• Red kidney beans – drained and rinsed
• Canned diced tomatoes – no sugar added
• Chicken broth – low sodium, no sugar added
• Red onion
• Green bell pepper
• Red bell pepper
• Diced green chilies – mild or hot – optional – I didn’t use it, but it would be a nice addition
• Garlic cloves
• Ground paprika
• Ground cumin
• Garlic powder
• Onion powder
• Dried oregano
• Salt
• Ground black pepper
• Lemon juice
• Optional toppings: diced avocado, shredded cheese, cilantro, Greek yogurt, corn chips

Ingredient Substitutions

• Use pinto beans instead of kidney beans if you prefer them.
• Substitute one can of the diced tomatoes for a can of no-sugar-added tomato sauce.
• Substitute the paprika for chili powder for a more “southwestern” flavor.
• Use chicken thighs instead of breasts. It’s best to trim the fat as much as possible.
• Add corn if you wish. A one-pound bag of corn should be more than enough, but add as much as you like.

How To Make Crockpot Chicken Taco Stew (Step-by-Step Instructions)

Slow Cooker Instructions

1. Place the chicken breasts, beans, tomatoes, broth, onion, peppers, garlic, green chilies (if using), lemon juice, and all the spices into the slow cooker crock. Stir well to combine.
2. Cover and cook on Low for 6–7 hours or High for 3–4 hours, or until chicken is tender and fully cooked. (Should be at least 165°F. at the thickest part)
3. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the lime juice.
4. Taste and adjust the seasoning before serving.

Stovetop Method

1. In a large soup pot, sauté the onions and peppers in a splash of oil until softened (5–6 minutes). Add garlic and cook for 1 minute more.
2. Add chicken breasts, beans, tomatoes, broth, green chilies (if using), lemon juice, and spices. Stir well.
3. Bring to a boil, then reduce the heat and simmer uncovered for 30–35 minutes, or until the chicken is cooked through. (at least 165°F.)
4. Remove the chicken, shred it, and return it to the pot. Stir in extra lemon juice if you like, before serving.

Pro Recipe Tips

1. Don’t lift the lid early. But if you do, add another 15 minutes to the cooking time for every time you lift the lid.
2. Adjust seasoning at the end to your liking.

Toppings For Crockpot Chicken Taco Stew

Good topping ideas for this stew are:

• Corn chips – I like to crush mine into much smaller pieces and mix them in.
• Chopped avocado.
• Fresh cilantro
• Greek yogurt (or sour cream)
• Rice
• Quinoa

How To Serve Crockpot Chicken Taco Stew

This is pretty much a stand-alone meal. However, if you want to round out the meal even further, you can serve this with a side salad or even a side of rice and refried beans.

Storage, Freezing & Reheating

• Store: In an airtight container, in the fridge, for up to 3 days.
• Freeze: In an airtight container, in a freezer, for up to 4 months.
• Reheat: In a microwave or in a pot on a stovetop after thawing.

FAQs

Variations & Additions

• Make it spicier: Add more cayenne or hot paprika.
• Creamier texture: Stir in ½ cup plain Greek yogurt or coconut milk before serving.
• Extra veggies: Add zucchini, carrots, or spinach during the last 15 minutes of cooking.
• Vegetarian option: Replace chicken with 1 extra can of beans or lentils.

Serving Suggestions

• Serve with tortilla chips, rice, or quinoa.
• Top with avocado, cilantro, shredded cheese, or Greek yogurt.
• Pair with cornbread (if tolerated) or a side salad.

Storage

• Fridge: Store up to 4 days in an airtight container.
• Freezer: Freeze portions up to 3 months.
• Reheat: Warm on stovetop or microwave until hot, stirring occasionally.

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