Tex-Mex Chicken Stew

Kevin Ryan


For the cooking time, 3-4 hours for high, 7-8 for low

1/8th of recipe (about 1 1/4 cups): 234 calories, 4g fat, 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein -- PointsPlus® value 5.

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20 Min
4 Hr
Slow Cooker Crock Pot


1 1/2 lb
raw boneless skinless chicken breasts, halved
1 tsp
cumin, ground
1 tsp
chili powder
½ tsp
garlic powder
½ tsp
onion powder
1 can(s)
black beans, canned drained and rinsed
1 can(s)
tomatoes, diced 14.5oz
1 can(s)
green chiles drained & diced
1 c
fresh frozen sweet corn
1 c
onion, chopped
1/8 tsp
cayenne pepper
4 c
chicken broth
½ c
sour cream, lite
½ c
mexican blend shredded cheese
½ c
cilantro, fresh chopped

How to Make Tex-Mex Chicken Stew


  • 1Season chicken with cumin, chili powder, garlic powder, and onion powder.
  • 2Place chicken in a crock pot. Add all remaining ingredients except sour cream, cheese, and cilantro. Top with broth, and stir well.
  • 3Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
  • 4Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well.
  • 5Top each serving with 1 tbsp. each sour cream, cheese, and cilantro.

Printable Recipe Card

About Tex-Mex Chicken Stew

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American