Description

This Slow Cooker Spicy Chicken Stew is a hearty, flavorful meal that’s perfect for a comforting dinner. Made with tender chicken, a blend of vibrant vegetables, black beans, and a medley of spices, it cooks slowly to develop deep, rich flavors. The stew combines the warmth of chili powder and cumin with the freshness of salsa and Rotel tomatoes, making it a deliciously spicy and satisfying dish that’s easy to prepare and serves eight.

Ingredients

Scale

Protein

1½ lb chicken

Vegetables and Beans

2 celery ribs, diced
2 carrots, diced
1 lb frozen diced potatoes
1 (15-oz) can black beans, drained and rinsed
2 cups frozen corn kernels
1 (10-oz) can Rotel diced tomatoes and green chilies, undrained (optional)

Liquids

2 cups salsa
2 cups chicken broth

Spices and Seasoning

2 tsp cumin
1 Tbsp chili powder
Salt & pepper, to taste

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Instructions

Prepare and Combine Ingredients: Place the chicken, salsa, diced celery, diced carrots, frozen diced potatoes, black beans, frozen corn kernels, Rotel diced tomatoes and green chilies (if using), chicken broth, cumin, chili powder, salt, and pepper into the slow cooker, spreading the ingredients evenly.
Slow Cook: Cover the slow cooker with its lid and cook the mixture on the LOW setting for 6 hours, allowing all flavors to meld and the chicken to become tender.
Shred Chicken: After cooking, carefully remove the chicken from the slow cooker using tongs or a slotted spoon. Use two forks to shred the chicken into bite-sized pieces.
Combine and Serve: Return the shredded chicken to the slow cooker and stir it thoroughly to mix it with the stew. Serve hot and enjoy the spicy, wholesome stew.

Notes

For a milder stew, omit the Rotel diced tomatoes and reduce chili powder to 1/2 tablespoon.
Use boneless, skinless chicken breasts or thighs according to your preference.
Adding more chicken broth can create a soupier consistency.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Serve with warm cornbread or over rice for a complete meal.