Spicy Slow Cooker Chipotle Chicken Stew
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Slow-Cooker Chipotle Chicken stew is smoky, spicy, and filling with tender chicken, colorful veggies, and bold seasonings in every bite. It’s not meant to copy Chipotle Restaurant’s flavor; it’s a comforting chicken stew with a smoky kick. It’s an easy weeknight dinner you can set and forget in your slow cooker.
Updated October 2025 for updated content and tips.
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Recipe Highlights
Prep Time: 15 Minutes| Cook Time: 2 1/2 Hours |Total Time: 2 Hours 45 Minutes
Here is what you will need
Ingredient List
How to Make the Best Slow Cooker Chipotle Chicken
- Prepare: Slice the peppers, chop the garlic and jalapeno peppers, cut the potatoes into chunks
- Add the Ingredients to the slow cooker: Coat the slow cooker with olive oil and add the bell peppers and onions. Place the chicken, tomatoes, spices and jalapeno peppers on top of the peppers and onions.
- Add broth and cook: Pour in the broth and add the potatoes around the perimeter of the slow cooker. Cover and cook for 2 1/2 hours on low heat or 1 1/2 hours on high heat.
Cook time can vary depending on the model of your slow cooker and the thickness of the chicken breasts. The chicken will be fully cooked when it reaches an internal temperature of 165°F internally.
Tips & Tricks
- Cut the vegetables ahead of time for easy prep.
- Wear rubber gloves when cutting jalapeno peppers to avoid burning hands.
- If you prefer a thicker sauce, gradually add a cornstarch or flour slurry using equal parts of cornstarch or flour to water. Start with 1 tablespoon cornstarch and 1 tablespoon water then repeat if necessary)
Serving suggestions
This chipotle chicken recipe can be made and served as a one-dish meal topped with sour cream, chopped green onion, Greek yogurt or homemade guacamole.
Try one of these on the side for a full comforting meal:
- cauliflower rice
- salad
- slice of crusty bread, corn bread or tortilla chips.
If you love the flavor of spicy chipotle, try this spicy grilled chicken!
Storing Leftovers
Store leftover spicy chipotle chicken in an airtight container and refrigerate it for up to 3 days. Reheat leftovers on top of the stove, in the microwave or oven. Leftover chicken can be shredded and used for tacos, wraps or salads.
Leftover Ideas
- Turn the chicken breasts into shredded chicken and serve in a salad, or use corn tortillas or flour tortillas to make a wrap, nachos, tacos or quesadillas.
- Add more broth, tomatoes, beans and corn and turn it into soup.
Recipe variations
- Add beans: Replace half of the potatoes with 1/2 cup black beans for more protein and texture.
- Tacos: Shred the chicken and use it in tacos with warmed tortillas, onion, and peppers.
- Mediterranean – Instead of Mexican seasoning, change the flavors to oregano, garlic, and basil.
Do you want more Crockpot inspiration? Check out these recipes.
Slow Cooker Chipotle Chicken Stew FAQs
Cook the chicken for 2 1/2 to 3 hours on low heat or 1 to 1 1/2 on high. It’s done when the chicken reaches 165°F internally.
Yes. Add all ingredients to a Dutch oven, cover, and simmer over medium or medium-low heat for about 2 hours or until the chicken reaches 165°F. Note: increase the liquid by 1 to 1/2 cups to account for steam loss from stovetop and oven cooking.
Yes, boneless chicken thighs work well and are an easy swap for boneless chicken breasts.
Freezing is not recommended because the vegetables can turn soggy after thawing. If you want to freeze something, you can shred the cooked chicken and freeze fro tacos, sandwiches or salads.
Use only 1/2 jalapeno or leave it out. you can also go lighter on the chipotle chile powder.
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Click on serving size to scale this recipe
Slow Cooked Chipotle Chicken Stew
Equipment
Ingredients
- 1 pound chicken breasts boneless and skinless
- 1 green bell pepper cut into strips
- 1 red bell pepper cut into strips
- 1 medium onion sliced thin
- 3 cloves chopped garlic
- 1 jalapeno pepper
- 6 to 8 baby potatoes or 3 yukon gold potatoes
- 1/2 cup low sodium chicken broth
- 1/2 cup chopped tomatoes about 1 large or 2 small
- 1/2 tablespoon chipotle chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 tablespoon fresh lime juice
- a handful of fresh cilantro for garnish
Instructions
- Coat a slow cooker with olive oil or cooking spray. Place the sliced bell peppers, garlic, onions , jalapeno pepper into the bottom of a slow cooker
- Place the chopped tomatoes and chicken breasts, topped with spices on top of the sliced vegetables in the slow cooker.
- Arrange the potatoes around the perimeter of the slow cooker, and add the broth.
- Cover the slow cooker and cook on low heat for 3 hours or 1 1/2 hours on high heat.
- Add lime juice and fresh cilantro for garnish and serve.
Notes
- Cut the vegetables ahead of time for easy prep.
- Wear rubber gloves when cutting jalapeno peppers to avoid burning hands.
- If you prefer a thicker sauce, gradually add a cornstarch or flour slurry using equal parts of cornstarch or flour to water.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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