It’s so easy to prepare this delicious Slow Cooker Tex-Mex Chicken Stew! Just pour the ingredients into your slow cooker and turn it on to cook.
We developed this Slow Cooker Tex-Mex Chicken Stew as part of our ongoing Ambassadorship with Peapod. All opinions are 100% mine.
Today’s recipe is all about keeping things easy – especially when it comes to feeding a crowd! Whether you’re hosting a football party over the next few weekends, or simply looking for a quick weeknight dinner for your entire family – a delicious meal like this Slow Cooker Tex-Mex Chicken Stew is about as easy as it gets!
This Tex-Mex Chicken Stew is the type of slow cooker recipe I love! Just pour everything into the slow cooker – boneless, skinless chicken thighs, canned tomatoes, beans and chicken stock, plus a few seasonings – then turn it on to cook while you go about your day.
Then – just before dinnertime – shred the cooked chicken, add some canned Mexican corn and cream cheese for extra creaminess, then as soon as everything is heated through – dinner is served!
And just when you thought things couldn’t get any easier…all of the ingredients you need to make this fantastic, zesty Slow Cooker Tex-Mex Chicken Stew are available from Peapod’s grocery delivery service! Simply place your order online, select a delivery date and time – and let Peapod’s shopping and delivery teams do all of the work!
Slow Cooker Tex-Mex Chicken Stew
It’s so easy to prepare this delicious Slow Cooker Tex-Mex Chicken Stew! Just pour the ingredients into your slow cooker and turn it on to cook.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
- Category: soup
- Method: slow cooker
- Cuisine: Tex-Mex
Ingredients
- 1 12–ounce bag frozen chopped onions
- 2 tablespoons chopped garlic
- 1 tablespoon tomato paste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 14.5–ounce can tomatoes, diced with zesty jalapenos or green chiles
- 2 15.5–ounce cans BUSH’S® Chili Magic® Chili Starter Texas Recipe
- 1 14.5–ounce can chicken stock
- 2 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- 2 1/2 pounds boneless skinless chicken thighs left whole
- 2 well-drained 11-ounce cans corn, Mexican-style with red and green peppers
- 4 ounces cream cheese, softened
- 1 small can jalapeno wheels, for garnish (optional)
- Sour cream, for garnish (optional)
Instructions
- Place onions, garlic, tomato paste, pepper, chili powder, brown sugar, canned tomatoes, Bush’s Chili Starter, and chicken stock in a large slow cooker. Stir to mix ingredients.
- Mix soft butter with flour in a small bowl to form a paste and stir into slow cooker. (It will dissolve once the ingredients get hot).
- Tuck chicken thighs down into liquid so that they are totally submerged. Cover and cook on low for seven hours.
- After seven hours, remove chicken to a plate or bowl. Add corn to cooker and raise heat to high.
- Shred chicken with two forks and add back to cooker along with cream cheese. Stir and heat on high until the cream cheese has melted and all ingredients are at serving temperature.
- Serve in bowls and garnish with the jalapeno wheels and sour cream if desired.
You may also like these other recipes we’ve developed for Peapod:
Ham and Cheese Breakfast Casserole
Wow this really good!!! I got up late but really wanted to try this for dinner so i made it on the stove in my dutch oven pot. Topped it with crushed tortilla chips and chili cheese fritos in our individual bowls. So good! Give this one a try , you wont regret it!
Thank you for the recipe.
Thanks Karen!
I can’t find anyone in my area that carries the chili starter. Do you know of a substitute? Is there a lot of liquid in the chili starter, maybe the Bush’s Chili Beans would work?
Thanks
Hi Shawna – Looks like Amazon sells it here: https://amzn.to/2HowLqd – but in a pinch you could probably use the chili beans instead.
Super excited that I found this recipe! Like many others, my store didn’t have the Chili starter, so I subbed with Busch’s baked beans that I had in the cabinet. It sounds like it would be funky but it tasted delicious! I included the sauce that was in the can. I think it really added to the Tex Mex aspect of this. Also used fresh onions instead of frozen, added extra paprika and chili powder for personal taste. Everything else I followed to a T and we’re excited to have found a new crockpot fave for weekdays!
Glad you liked the recipe Sierra!
I can’t find chili starter. What can I substitute?
Hi Cindy – According to the Bush’s website, it looks like the Texas Chili Starter we used includes: ‘pinto beans in a sauce made with smoky chipotle peppers and mild green chilies. Hope that helps!
We don’t have the BUSH’S® Chili Magic® Chili Starter Texas Recipe in Costa Rica. Can you give me the ingredients in it that I may substitute for it? The recipe looks really good!
Hi Jill – I just googled the product description and it says…seasoned pinto beans (a perfect choice for chili) with a traditional blend of chili powder, cumin, garlic, onion and oregano, and simmered them in a tasty sauce. I hope that helps point you in the right direction!
I love a super easy slow cooker recipe like this. I mean, toss it all in and cook is the best way!
Slow Cooker Everything is exactly my speed right about now. Hearty stews like this one are family favorites, for sure!
I’m heading over now to get the recipe. I also need to try Peapod. What a great convenience.
I love easy recipes to feed a crowd!! This one looks like it would be a huge hit with my family and friends!
I could eat the entire thing! it looks so delicious.