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Overhead on a big bowl of the delicious Mexican Slow Cooker Chicken Stew with avocado, greens and other healthy ingredients on top
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5 from 7 votes

Mexican Slow Cooker Chicken Stew

This hearty, flavorful Slow Cooker Chicken Stew has a delicious Mexican 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.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken stew, slow cooker chicken stew, slow cooker stew
Servings: 4 people
Calories: 239.41kcal

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

Calories: 239.41kcal | Carbohydrates: 11.57g | Protein: 27.77g | Fat: 8.99g | Saturated Fat: 2.25g | Cholesterol: 80.54mg | Sodium: 1240.57mg | Potassium: 745.67mg | Fiber: 1.94g | Sugar: 6.54g | Vitamin A: 3131.14IU | Vitamin C: 48.33mg | Calcium: 115.7mg | Iron: 1.91mg