Spicy Slow Cooker Chipotle Chicken Stew
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Slow-Cooker Chipotle Chicken stew is a smoky, spicy and hearty dish made with tender chicken, vegetables and bold spices. It’s not a copycat Chipotle restaurant recipe, but a comforting smoky chicken stew that is perfect for a weeknight dinner made in your slow cooker.
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What you’ll love about this recipe
Here is what you will need
Ingredient List
How to Make the Best Slow Cooker Chipotle Chicken
- Slice the peppers, chop the garlic and jalapeno peppers, cut the potatoes into chunks
- Coat the slow cooker with olive oil and add the bell peppers and onions.
- Add the chicken, tomatoes, spices and jalapeno peppers.
- Pour in the broth and add the potatoes around the perimeter of the slow cooker.
- Cover and cook for 3 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.
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. Don’t forget a side dish of steamed cauliflower rice, a 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, waps or salads.
Leftover Flips
- 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 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.
Recipe FAQs
Yes, you can set your slow cooker to high and reduce the cooking time to 1 to 1 1/2 hours or when the internal temperature of the chicken reaches 165 degrees f.
You can easily make this recipe in a Dutch oven. Simply place all of the ingredients into a dutch oven. Cover and simmer over medium or medium-low heat for 2 hours or until the chicken is cooked through to at least 165 degrees f.
Yes, you can make this recipe with bone-in chicken breasts. Try to remove the skin from the chicken breast before cooking, and increase the cooking time by at least an hour or until the chicken is cooked through to 165 degrees f.
It is not recommended to freeze the vegetables in the stew as their texture changes and they become soggy when thawed out. On the other hand, chicken can be shredded and frozen for use in tacos, sandwiches, and salads.
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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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