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Overhead focus. A bowl filled with Slow Cooker Chicken Taco Stew. A wood spoon lifts up a bite.
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Crockpot Chicken Taco Stew Recipe

A delicious chicken stew you can enjoy on it's own or with many different types of toppings and side dishes.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 10 servings
Calories: 167kcal

Equipment

  • 1 3.5 quart slow cooker (or larger - Just make sure your crock is at least halfway full for proper cooking)

Ingredients

  • 2 large chicken breasts (about 1 lb. total - boneless, skinless)
  • 15 oz. canned black beans (no sugar added - drained and rinsed)
  • 15 oz. canned red kidney beans (no sugar added - drained and rinsed)
  • 30 oz. canned diced tomatoes (no sugar added)
  • 1 cup chicken stock (no sugar added)
  • 1 medium red onion (chopped)
  • 1 medium green bell pepper (chopped)
  • 1 medium red bell pepper (chopped)
  • 4 oz. jar diced green chilies (mild or hot - optional - I didn't use this, but if you want some spice, it would be tasty)
  • 3 large garlic cloves (pressed or minced)
  • 1 tbsp. paprika
  • 1 tbsp. ground cumin
  • 1 tbsp. garlic granules (or powder - Yes, in addition to the fresh garlic)
  • 1 tbsp. onion granules (or powder - yes, in addition to the red onion)
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 medium lemon (juice only - can use more as garnish if you like - Lime works too.)
  • any toppings you like (as garnish)

Instructions

Slow Cooker Instructions

  • 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.
    Dried herbs, spices, salt and pepper added to ingredients in a slow cooker crock.
  • 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)
    Mixing the ingredients in a slow cooker crock.
  • Remove the chicken, shred it with two forks, and return it to the pot. Stir in the lime juice. Taste and adjust the seasoning before serving.
    Front view of a bowl filled with Slow Cooker Chicken Taco Stew.

Stovetop Instructions

  • In a large soup pot, sauté onion and peppers in a splash of oil until softened (5–6 minutes). Add garlic and cook for 1 minute more.
    Add chicken breasts, beans, tomatoes, tomato sauce, broth, green chilies (if using), and spices. Stir well.
    Bring to a boil, then reduce the heat and simmer uncovered for 30–35 minutes, until the chicken is cooked through.
    Remove chicken, shred, and return to the pot. Stir in lime juice before serving.
    Overhead focus. A wood spoon lifts up a bite of Slow Cooker Chicken Taco Stew from a bowl.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 167kcal | Carbohydrates: 22g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 691mg | Potassium: 727mg | Fiber: 7g | Sugar: 5g | Vitamin A: 902IU | Vitamin C: 38mg | Calcium: 81mg | Iron: 3mg