Southwest Chicken Stew for the Crock Pot

Pat Duran


This is another quick and simple recipe for your crock pot.
This recipe from New Mexico and a dear friend of the parish when I lived there- you remember the one with the 4 boys-Mathew,Mark,Luke and John. She is a marvelous cook and baker and I learned a lot of secrets from her when I was very young living there ( about 22). So that makes this recipe about 50 some years old for me . I do not know how long she had it in her family-- I just know-- It's so good.


★★★★★ 1 vote

8-10 servings
15 Min
6 Hr
Slow Cooker Crock Pot


  • FIRST:

  • 3 large
    frozen chicken breasts, boneless and skinless
  • 1/2 c
  • 1 medium
    yellow onion, chopped
  • 1 can(s)
    medium enchilada sauce ( i use mild)
  • 1 oz
    salsa verde
  • 2 Tbsp
    liquid smoke flavoring

  • 1/2 c
    manzanilla olives, sliced in half (large spanish olives)
  • 1 c
    frozen whole kernel corn
  • 15 oz
    can black beans,undrained
  • 15 oz
    can stewed tomatoes,diced
  • 1 tsp
    cumin (in her recipe but i don't use)
  • 2 Tbsp
    minced onion
  • 2 tsp
    garlic powder
  • THIRD:

  • 1/2 c
    instant brown rice, uncooked
  • 1/2 c
  • 1 tsp
    chicken bouillon granules or 1 cube

How to Make Southwest Chicken Stew for the Crock Pot


  1. First:
    Place all ingredients in crock pot. Cook on high for 2 hours.
  2. Second:
    Add these ingredients. Stir and cook 1 hour on high.
  3. Third:
    Cook rice in microwave safe dish and add to crock pot.( In place of the water and bullion you may use 1/2 cup of chicken broth).
    Remove chicken from pot - shred or dice and return to pot.
    Stir to mix in and cook on low for 1 hour,
    taste to adjust seasoning if needed.
    Serve with cornbread or tortilla chips and sprinkle top of stew with shredded cheese.

Printable Recipe Card

About Southwest Chicken Stew for the Crock Pot

Course/Dish: Chicken, Chili
Main Ingredient: Chicken
Regional Style: Mexican

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