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Mexican Chicken Stew Recipe

A flavorful and hearty slow cooker Mexican chicken stew packed with corn, black beans, and tomatoes, perfect for a quick and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 350 kcal

Ingredients
  

Main ingredients

  • 6 pieces boneless, skinless chicken thighs
  • 15 oz corn (canned, drained)
  • 15 oz black beans (canned, drained & rinsed)
  • 10 oz diced tomatoes with lime & cilantro
  • 1 tablespoon chili powder
  • to taste salt & pepper salt & pepper

For serving

  • to taste sour cream
  • to taste chopped fresh cilantro
  • to taste chopped avocado

Instructions
 

  • Place chicken thighs in the slow cooker and season with salt and pepper.
  • Add corn, black beans, diced tomatoes, and chili powder on top.
  • Cook on high for 4 hours or low for 6-8 hours.
  • Shred the cooked chicken with a fork and serve with sour cream, cilantro, and chopped avocado.

Notes

You can customize toppings and spice level to your preference.
Keyword chicken