Dolly, Soups and Stews

Slow Cooker Southwest Chicken Stew [Crock-Pot Recipe]

What’s better than chicken stew in the winter? Practically nothing. Growing up Momma Chick always made a delicious chicken and rice stew that warmed the home, our hearts, and our bellies. It was filled with potatoes, carrots, celery and many other nutritious vegetables. It was to die for! So, here I am, 27 years old and trying to create my own chicken stew recipe.

My husband and I love southwest flavors – chili, black beans, corn, you name it. I’ve made many pots of chili in my day (another amazing recipe from Momma Chick) an decided to find a way to combine chili and chicken stew together. The result: Southwest Chicken Stew. It’s pretty freaking awesome actually and I’m sure you and your family will love it too.

The stew is made over time in the crock pot, or slow cooker and when done is heavenly! True to form, it’s also very easy to make. Here’s what you need:

Ingredients for Southwest Chicken Stew:

  • 2 cans chicken broth (14.5 oz each)
  • 2 cans Rotel (10 oz each) – diced tomatoes with green chilis is fine
  • 3/4 cup diced onion
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1.25 lbs boneless, skinless chicken breasts
  • 1 can black beans
  • 1 1/4 cup frozen corn
  • Salt and pepper to taste
  • Sliced avocado for garnish

How to Make it:

  1. Set the slow cooker to cook for 6 hours on low
  2. Add in the broth, Rotel, spices, and onion
  3. Place the chicken breasts on top of the mixture, cover, and let cook
  4. At the end of the cook time, remove chicken and shred; salt and pepper to taste; set aside
  5. Add in the black beans and frozen corn to the soup
  6. Mix in the shredded chicken
  7. Allow soup to warm for another 30 minutes
  8. Slice avocado into cubes, add to top of soup
  9. Serve hot

Optional: You can also add cheese or sour cream to the top if you like. I preferred it without.

Slow Cooker Southwest Chicken Stew [Crock-Pot Recipe]
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Slow Cooker Southwest Chicken Stew [Crock-Pot Recipe]
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Ingredients
  • 28 oz chicken broth
  • 20 oz rotel diced tomatoes and chilis
  • 3/4 cup white onion diced
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1 1/4 lb chicken breasts
  • 10 oz black beans rinsed
  • 1 1/3 cup corn frozen bits
  • salt and pepper to taste
  • avocado sliced for garnish
Servings:
Units:
Ingredients
  • 28 oz chicken broth
  • 20 oz rotel diced tomatoes and chilis
  • 3/4 cup white onion diced
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1 1/4 lb chicken breasts
  • 10 oz black beans rinsed
  • 1 1/3 cup corn frozen bits
  • salt and pepper to taste
  • avocado sliced for garnish
Servings:
Units:
Instructions
  1. Set the slow cooker to cook for 6 hours on low. Add in the broth, Rotel, spices, and onion. Place the chicken breasts on top of the mixture, cover, and let cook
  2. At the end of the cook time, remove chicken and shred; salt and pepper to taste; set aside.
  3. Add in the black beans and frozen corn to the soup. Mix in the shredded chicken.
  4. Allow soup to warm for another 30 minutes. Slice avocado into cubes, add to top of soup. Serve hot
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