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)


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.