Slow Cooker Chicken Taco Stew

Michelle Mullen


This is a very low fat, high fiber recipe. It is so easy to do and makes a lot! If you want to make it less spicy, leave out the red pepper flakes. For a vegetarian version, leave out the chicken breasts and only use half a can of beer.

★★★★★ 1 vote
15 Min
7 Hr


onion, minced
16 oz
chili beans, canned
15 oz
black beans, canned
15 oz
whole kernel corn, drained
8 oz
tomato sauce, canned
12 oz
can or bottle beer
20 oz
diced tomatoes (1 1/2 can)
skinless, boneless chicken breasts
1 Tbsp
chili powder
1/4 tsp
garlic powder
1/4 tsp
red pepper flakes, crushed
1/4 tsp
oregano, dried
1/2 tsp
1 1/2 tsp
cumin, ground
1 tsp
sea salt
1 tsp
black pepper
sharp cheddar cheese, shredded (optional)
sour cream (optional)
tortilla chips (optional)

How to Make Slow Cooker Chicken Taco Stew


  • 1Place onion, chili beans, black beans, corn, tomato sauce, beer and died tomatoes in slow cooker. Add taco seasonings (oregano, paprika, chili powder, garlic powder, red pepper flakes, cumin, salt, & black pepper) and stairwell. Lay chicken breasts on top and push down just enough to be covered by mixture. Set slow cooker for medium/low heat for 5 hours.
  • 2Take chicken breasts out and shred them with a fork. Put shredded chicken back into the slow cooker and stir. Cook for another 1 - 2 hours.
  • 3Serve with sharp cheddar cheese, sour cream, and tortilla chips. I like using the thin tortilla chips, but any will do.

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