Mexican Style Chicken Stew is a delicious combination of shredded chicken, potatoes, carrots, onions, and spices. And making this Mexican chicken stew with potatoes in the slow cooker allows the chicken to be so tender and delicious! And cooking this spicy shredded chicken in the slow cooker is so easy, you’ll have a warm and yummy dinner to eat that takes minimal effort!

Mexican style chicken stew in a bowl

Ingredients in Mexican Style Chicken Stew

Ingredients for Mexican style chicken stew chicken breast, tortillas, chicken broth, carrots, celery potatoes, garlic, onion, and spices
  • Potatoes – Using baking potatoes or russet potatoes gives this stew a classic heartiness.
  • Celery, Carrots, Onion – Combining these vegetables is called a mirepoix, the base that gives flavor to many stews, soups, and other dishes.
  • Garlic – Another aromatic that gives tons of delicious flavor to this Mexican Style Chicken Stew
  • Salsa Verde – Using salsa verde goes so well with this chicken stew, but feel free to use a traditional red salsa if you prefer.
  • Cumin – An earthy spice, cumin is commonly used in Mexican dishes.
  • Chili Powder – A combination of chili peppers, cumin, oregano, garlic, and salt, chili powder adds flavor to chicken, pork, and beef dishes and is commonly used in Mexican favorites like nachos and tacos.
  • Chicken Breast – A lean protein that is great in this stew because it becomes so tender. You can also use a combination of chicken thighs and breasts.
  • Chicken Broth – Adding just enough broth to cover the ingredients during cooking is what makes this a stew rather than a soup.
  • Corn Tortillas – A great addition at the end of this recipe, the corn tortillas help to thicken the stew and add delicious flavor.

How to Make Mexican Style Chicken Stew

First, add the potatoes, celery, carrots, onion, and garlic to the slow cooker.  

raw sliced onions, carrots, garlic, and potatoes in a slow cooker

Then, stir in the salsa verde, salt, cumin, chili powder, and black pepper. Next, add the chicken breast on top of the vegetables. I recommend cutting the breast in half if they are large to make sure they cook all the way through.  

Next, pour the chicken broth over the chicken and vegetables. Try to push the chicken and vegetables down to make sure they are just covered with the broth as much as possible.  

Cover the slow cooker and cook the stew for 4-5 hours on high or 8 hours on low.  

Then, remove the chicken onto a plate or bowl and shred using two forks. Add the shredded chicken back to the slow cooker.  

shredded chicken with two forks in a bowl

Stir in the tortilla strips and cover the stew, cooking for another 15 to 30 minutes to allow the tortillas to dissolve.  

Mexican Style Chicken Stew in a slow cooker

Serve your delicious chicken stew with chopped cilantro and lime wedges to add extra flavor! Enjoy!

Mexican Style Chicken Stew with Potatoes and Carrots in a bowl

Nutritional Benefits of this Slow Cooker Spicy Shredded Chicken Stew

Chicken Breast

A part of a healthy diet, chicken breast is high in protein and low in fat, calories, and sodium. And if you remove the skin, this will lower the fat, cholesterol, and calories. Chicken breast is also a good source of selenium, phosphorus, vitamin B6, and niacin.

Potatoes

Potatoes are sometimes not thought of as having nutritional value because they are white, but they have great nutrients. They are an excellent source of vitamin C, B6, and a good source of niacin and folate. And there is a variety of minerals such as potassium, manganese, magnesium, and phosphorus. And when you eat the potato skins, there are about 4 grams of fiber in 1 medium-sized potato.

Carrots

Carrots are also high in beta-carotene, which is converted to vitamin A and is an excellent source of vitamin C, vitamin B6, and potassium. Because of the beta carotene in carrots, they are good for your eye health, protecting them from the sun and lowering your risk of cataracts.

Cumin

Cumin has impressive health benefits. First, it promotes digestion by increasing the activity of digestive enzymes. And it also helps increase the release of bile from the liver, which helps digest fats. Cumin is also a rich source of iron, providing 20% of your daily iron needs in 1 teaspoon! It may even prevent food-borne illness because of its antimicrobial properties.

Tips for Mexican Style Chicken Stew

  • I recommend using salsa verde in this recipe. It pairs well with the chicken and potatoes!
  • While this recipe has less than half of the original recipe sodium, you can lower the sodium content more by using low sodium chicken broth and decreasing the amount of salt added.
  • Store the leftover chicken stew in airtight containers in the refrigerator for up to 3 to 4 days.
  • You can freeze the leftovers in airtight containers or heavy-duty freezer bags for up to 3 months.

Be sure to take pictures of your Mexican Style Chicken Stew masterpiece and tag @noshnourishwander on Instagram if you make this recipe! Also, pin this recipe to your Pinterest board! Also, be sure to leave a rating and comments about the recipe! Thank you!

More Slow Cooker Recipe Ideas!

Recipe Inspired from My Recipes

 

bowl of Mexican Style Chicken Stew with potatoes and carrots and chopped cilantro
bowl of Mexican Style Chicken Stew.

Easy Mexican Style Chicken Stew (Slow Cooker)

Mexican Style Chicken Stew is a delicious combination of shredded chicken, potatoes, carrots, onions, and spices.
5 from 1 vote
Prep Time 15 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 45 mins
Course Dinner
Cuisine Mexican Inspired
Servings 6
Calories 349 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • pounds baking potatoes peeled and cut into chunks
  • 2 stalks celery chopped
  • 2 carrots peeled and cut into chunks
  • 1 onion sliced thickly
  • 2 cloves garlic minced
  • 1 jar (12.5 oz) salsa verde
  • 1 teaspoon salt
  • teaspoons ground cumin
  • 1 teaspoon ground chili powder
  • ½ teaspoon black pepper
  • pounds skinless, boneless chicken breast
  • cups chicken broth
  • 4 6-inch corn tortillas cut into strips
  • chopped cilantro optional

Instructions
 

  • First, add the potatoes, celery, carrots, onion, and garlic to the slow cooker.
  • Then, stir in the salsa verde, salt, cumin, chili powder, and black pepper.
  • Add the chicken breast on top of the vegetables, Cut the breast in half if they are large to make sure they cook all the way through.
  • Next, pour the chicken broth over the chicken and vegetables. Push the chicken and vegetables down to make sure they are just covered with the broth.
  • Cover the slow cooker and cook the stew for 4 to 5 hours on high or 8 hours on low.
  • Then, remove the chicken on to a plate or bowl and shred using two forks. Add the shredded chicken back to the slow cooker.
  • Stir in the tortilla strips and cover the stew, cooking for another 15 to 30 minutes to allow the tortillas to dissolve.
  • Serve your delicious chicken stew with chopped cilantro and lime wedges to add extra flavor.

Notes

Tips for Mexican Style Chicken Stew

  • While this recipe has less than half of the original recipe sodium, you can lower the sodium content more by using low sodium chicken broth and decreasing the amount of salt added.
  • Store the leftover chicken stew in airtight containers in the refrigerator for up to 3 to 4 days.
  • You can freeze the leftovers in airtight containers or heavy-duty freezer bags for up to 3 months.

Nutrition Information:

349 calories, 3.9 grams of fat, 83 mg cholesterol, 48 grams of carbohydrates, 7.5 grams of fiber, 32 grams of protein
Keyword slow cooker
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Dietitian, food lover, and world traveler! Veronica has been a registered dietitian for over 20 years, specializing in clinical and community nutrition. She enjoys wellness, trying new foods, and exploring the globe to learn about different cultures.

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