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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!
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Slow Cooker Tex-Mex Chicken Stew
1 12-ounce bag frozen chopped onions
2 tablespoons chopped garlic
1 tablespoon tomato paste
¼ 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 ½ 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)
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.
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