I call this a Mexican Chicken Stew Recipe because that’s how I like to eat it, right out of the slow cooker. But, my kids like it on tortilla chips and it’s also really good wrapped in a flour tortilla like a burrito or even a taco. This Mexican Chicken Stew Recipe is literally a layer and cook in the slow cooker meal.
Doesn’t that look just amazing?! This is such a versatile recipe and it holds up really well in the fridge for a few days so that you can use it as a base for a few different meals, or you can ladle some into Ziploc bags and store in the freezer for super easy pre-made single serve meals! As a newly single gal, yeah, I am learning lots of tricks for making homemade meals for one easier. Angeline still lives at home, but she’s almost 19 and never home!
Mexican Chicken Stew Recipe
Mexican Chicken Stew Recipe
Ingredients
- 6 boneless skinless chicken thighs
- 1 can 15oz corn, drained
- 1 can 15oz black beans, drained & rinsed
- 1 can 10 oz diced tomatoes with lime & cilantro, or any diced tomatoes you'd like
- 1 Tablespoon chili powder
- salt & pepper
- for serving:
- sour cream
- chopped fresh cilantro
- chopped avocado
Instructions
- Place chicken thighs on the bottom of your slow cooker. Season with salt and pepper.
- Pour corn, black beans, tomatoes and chili power on top.
- Heat on high for 4 hours or low for 6-8.
- When this is finished cooking, the chicken falls apart with a fork. I mix and shred it with a fork and serve it with sour cream, fresh cilantro and chopped avocado.
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