Go Back
–+ servings

Set & Forget Crockpot Chicken Tortilla Stew

An effortless, flavor-packed chicken tortilla stew ready in your slow cooker. Minimal prep, maximum taste—perfect for weeknight dinners or meal prep!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2½ pounds bone-in skin-on chicken thighs
  • ½ large sweet onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 4 cups unsalted chicken stock
  • 2 cups tomato puree
  • 1 15-ounce can black beans, rinsed and drained
  • 1 10-ounce can diced tomatoes and green chilies
  • 1 cup frozen yellow corn
  • 1 4-ounce can diced green chilies
  • 1 chipotle pepper in adobo sauce minced
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1½ teaspoons ground cumin
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons freshly squeezed lime juice
  • ⅓ cup chopped fresh cilantro leaves

Method
 

  1. Heat a medium skillet over medium-high heat. Season chicken thighs with salt and pepper and sear, skin-side down, until golden, 3–4 minutes per side.
  2. Transfer chicken to a 6-quart slow cooker. Add diced onion, bell pepper, garlic, chicken stock, tomato puree, beans, tomatoes with chilies, corn, green chilies, chipotle, chili powder, oregano, and cumin.
  3. Cook on LOW for 7–8 hours. Remove chicken, discard skins and bones, shred meat with two forks, and return to the stew.
  4. Stir in lime juice and cilantro. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
  5. Serve bowls topped with homemade tortilla strips, avocado slices, sour cream, and extra cilantro.
Tried this recipe?Let us know how it was!