Slow Cooker Mexican Chicken Stew Recipe
Throw everything in a pot, including our Chipotle Paste and let this Mexican chicken stew recipe cook slow ‘n’ low until the meat falls apart and the big Mexican flavours blend together to make something really special and as easy as anything you’ll ever cook!
Serve the Mexican chicken stew with either rice or with some Mexican Patatas Bravas.
Chef’s tip
You can use either bone-in or bone-out chicken. If using bone-in, you’ll simply need to remove these at the end (the chicken will literally fall off so this will be easy. Using bone-in thighs has the advantage of extra flavour.
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Prep time
10m
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Cook time
06h
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Total time
06h10m
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Ideal for
Dinner -
Make it
Mexican -
Serves
4-6
Find us in the
Mexican Section
Ingredients
- 800g (1lb 12 oz) chicken thighs/legs
- 200g (7oz) can of sweetcorn, drained
- 1 tbsp tomato puré
- 400g (14oz) can of chopped tomatoes
- 2 tsp chipotle paste
- 1 red onion, roughly chopped
- 1 tbsp vegetable oil
- 2 garlic cloves, roughly chopped or mashed
- 400g (14oz) canned black beans, drained
- 1 tsp sugar
- 1 tsp dried oregano
- salt and freshly ground black pepper
- 1 lime, cut into wedges a handful of coriander leaves, roughly chopped
- Perfect Boiled Rice
How to make it
- In a slow cooker or a large saucepan with a lid, add all the stew ingredients, except the lime and coriander, and mix well.
- Put the lid on and cook on as low a heat as possible for about 3–4 hours, checking every hour or so, giving it a stir and topping up with boiling water, if necessary.
- When the chicken pulls apart easily, remove from the heat and leave to stand somewhere warm while you cook the rice.
- Sprinkle with the coriander and serve with wedges of lime. Enjoy your Mexican Chicken Stew Slow Cooker dish.
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