This hearty, flavorful Slow Cooker Chicken Stew has a delicious Mexican-inspired flare to it! Easy to make in your slow cooker (or Instant Pot), it is loaded with protein and veggies. A healthy dinner to come home to any night of the week.
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Mother Nature finally got the memo that it is indeed fall and she needs to chill out….literally.
It finally feels like fall here in Southern Cali and I enjoying all the cozy sweaters, fuzzy socks, cups of tea and soup recipes that I can before she changes her mind and brings back the heat.
Slow cooker chicken stew
Like this Mexican-Inspired Slow Cooker Chick Stew. I made this little creation on a chilly Sunday when the sun was hiding and our family was all in hibernation mode. It came together on a whim, but when I watched my family lick their bowls clean (the little lady included) I knew it would be a soup that needed to go into our chilly weather dinner rotation.
Can I make it in an Instant Pot?
This slow cooker stew can also be made in your Instant Pot if you are short on time! It’s loaded with protein, veggies and flavorings that have a lovely Mexican flair to them. In fact, it makes for amazing leftovers and is hearty enough to call dinner on the chilliest of evenings.
Want to make sure any spinach leftover after making this Mexican-Inspired Slow Cooker Chicken Stew doesn’t go to waste? Check out my tips & tricks for keeping spinach fresh all week!
Suggested adaptions for making Mexican slow cooker chicken stew
- Make it in your Instant Pot! I’ve included the directions below after the slow cooker instructions.
- Make it dairy-free. I used plain yogurt to give this soup a creamy element because we aren’t big coconut people, but if you need to make it dairy-free, simply replace the yogurt with full-fat coconut milk (this also makes it Whole30 and Paleo)
- Crank up the heat. I made this pretty mild for the sake of making it family-friendly. However, if heat is your thing, increase the amount of chili to fit your personal taste or add a minced jalapeño to the mix!
Other cozy slow cooker recipes you are going to love…
- Slow Cooker Turkey Taco Chili
- Chicken & Butternut Squash Stew in a Slow Cooker
- Slow Cooker Almond Butter Beef Stew
- Slow Cooker Golden Soup
- Slow Cooker Creamy Vegetable Chicken Stew
Loving the slow cooker chicken stew and hungry for more?
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Mexican-Inspired Slow Cooker Chicken Stew
Equipment
- slow cooker
- Instant Pot
Ingredients
- 1 pounds boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper deseeded and diced
- 4 cloves garlic minced and to taste
- 2 tsp cumin
- 1 1/2 tsp chili powder or to taste (I made mine relatively mild to make it family-friendly)
- 1 1/2 tsp oregano dried
- 1/2 tsp paprika
- 1 tsp salt or to taste
- black pepper to taste
- 2 cup stock or broth
- 1 cup full-fat coconut milk plain yogurt (not greek) can be used if dairy-free isn't needed
- 1 tbsp lime juice
- 1/3 cup fresh cilantro chopped + extra for garnish
- 2-3 handfuls baby spinach roughly chopped
- avocado chopped, for garnish
Instructions
Slow Cooker Instructions
- Optional Step:In a skillet, heat oil over medium heat. When the oil is hot, add onions, peppers and garlic. Cook for 4-5 minutes. This will enhance flavor, but is an optional step.
- Add chicken, oil, onion, peppers, garlic, spices and broth to your slow cooker. Stir to combine
- Cover and cook until the chicken is cooked through, about 4 hours on HIGH or about 6 hours on LOW (times vary depending on your slow cooker).
- Once the chicken is done cooking, carefully remove it from the slow cooker. Chop or shred it and return it to the slow cooker.
- Stir in yogurt (or coconut milk if using), lime juice, cilantro and spinach. Stir to combine and let the spinach wilt in the hot soup for a few minutes.
- Taste and add extra salt or pepper if desired.
- Enjoy warm with quinoa, rice or on its own. Top with extra cilantro or avocado, if desired.
Instant Pot Instructions
- Turn on sauté function on your Instant Pot.
- Add oil to the pot and let it heat up for a minute or two. Once hot, add onions, peppers and garlic. Cook for 4-5 minutes.
- Turn off the sauté function and add chicken, spices and broth to your pressure cooker. Stir to combine. Make sure chicken breasts/thighs are in a single layer and not on top of one another.
- Lock lid into place and be sure to turn the vent valve to ‘Sealing’ position
- Cook on HIGH pressure for 10 minutes. It will take your Instant Pot about 10 minutes to get up to pressure. Once cook time is done, let the pressure naturally release.
- Once pressure is done releasing, unlock the lid and carefully remove the chicken. Chop or shred it and return it to the pressure cooker
- Stir in yogurt (or coconut milk if using), lime juice, cilantro and spinach. Stir to combine and let the spinach wilt in the hot soup for a few minutes.
- Taste and add extra salt or pepper if desired.
- Enjoy warm with quinoa, rice or on its own. Top with extra cilantro or avocado, if desired.
Notes
- Make it in your Instant Pot! I’ve included the directions below after the slow cooker instructions.
- Make it dairy-free. I used plain yogurt to give this soup a creamy element because we aren’t big coconut people, but if you need to make it dairy-free, simply replace the yogurt with full-fat coconut milk (this also makes it Whole30 and Paleo)
- Crank up the heat. I made this pretty mild for the sake of making it family-friendly. However, if heat is your thing, increase the amount of chili to fit your personal taste or add a minced jalapeño to the mix!
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Comments
Oh my goodness! This is definitely going into my regular cycle of meals this winter. I just made it tonight for the first time and I can’t stop saying “mmmmm” every bite I take! I used coconut milk since we are mostly dairy free in our home and the flavor is incredible. I doubled the recipe and served it over rice. Can’t wait to have leftovers for lunch tomorrow!
I’m so glad you liked it!
Loved this soup even more the next day!! I used Greek fat free yogurt and next time I think I will try non-Greek yogurt for a smoother texture but the taste was amazing!
Agreed. I used a thinner yogurt. A good note to update the recipe with so other’s have success. So glad you enjoyed it!
This was delicious!! I made it with ground beef and it was so tasty! (Do t forget to drain the meat if you try this!). I love that I had all the main ingredients already in my kitchen, too.
I’m shocked how much my family loved this! Adults and kids! So going on the regular menu!
Just made this for our evening meal. It was delicious and incredibly easy! Definitely going tobe one of my regular winter warmers! I used Skyr natural fat free yoghurt and it worked well.
This was easy, filling and delicious. Shouldn’t have been surprised as I love all your recipes but I was!
I am so glad! I love this soup too! And it makes for amazing leftovers!
I love chicken stews, and not only based on a season. It always makes you feel so much comfort and brings up so many great memories! 🙂
Can you put frozen chicken breasts in the instant pot? I always forget to thaw ahead of time haha
You can but your need to add extra time. I usually find that 12 minutes does it from frozen chicken breasts….assuming they are not too thick and are in a single layer in the IP.
This is very good! I imagine it would be good with a can of black beans for extra fiber, too.
Yum! For sure! Love that idea
Uh oh, I put the coconut milk in at the beginning by mistake. Hope I didn’t ruin it.
It may curdle a bit but should still be fine to eat!