My slow cooker chicken tortilla stew could not be easier. Your whole family is going to love this super simple, freezer meal friendly recipe. It is full of whole foods and makes a fantastic hands off dinner that will warm you up during the cold winter months ahead.
Bonus: It is a slow cooker recipe for all of you set it and forget it fans out there 😉
Originally posted here in 2016 and updated with video and printable recipe card in November 2020.
Let’s Make Chicken Tortilla Stew
In the bottom of your crock pot lay out the 3 pounds of boneless skinless chicken thighs. Add in the salsa Verde, Rotel, tomato paste, better than bouillon and dry spices.
Next pour in the chicken broth, cover and set on low for 6 hours.
After 6 hours, remove the chicken and shred. It should shred very easily. I usually put it all in a bowl and use a large spoon or 2 forks to shred it up.
Add the shredded chicken back to the crock pot as well as the pinto beans and corn, set on low for 30 minutes. And voila your stew should look like this.
I suppose you could call it a soup, but it ends up being pretty thick and that is why I prefer to call it a stew 😉 Ladle this piping hot goodness into a large bowl and dig into your healthy homemade meal. Or make it a little more decadent by topping with your favorite fixings – our family’s favorite combo is sour cream, shredded cheese, avocado and tortilla strips. The toppings take it to the next level!
I hope you add my Slow Cooker Chicken Tortilla Stew to next week’s meal plan and that you enjoy it as much as I do. Get my free Family Meal Planner straight to your in box, when you sing up here.
Until next time, happy cooking!
Cheers,
Laura
Slow Cooker Chicken Tortilla Stew
Course: DinnerDifficulty: Easy16
servings30
minutes6
minutesIngredients
3 pounds boneless, skinless chicken thighs (or 1.5 # thighs and 1.5 # breasts)
1 cup chopped onion (any color)
1.5 cups Salsa Verde
1 can Original Rotel tomatoes and green chilies (hot or mild)
1 (6 oz.) can tomato paste
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon Kosher salt
1 Tablespoon chili powder
1/2 teaspoon cayenne (optional)
4 cups chicken broth
1 (15 ounce) can pinto bean (rinsed & drained)
2 cups frozen corn (thawed)
1 Tablespoon Organic Chicken Better Than Bouillon (or any brand bouillon you prefer)
Directions
- Lay chicken in the bottom of your slow cooker. Â Add in the salsa verde, Rotel, tomato paste, bouillon and dry spices.
- Next pour in the chicken broth, cover and set on low for 6 hours. *If cooking from freezer bag add 2 hours to cook time.
- After 6 hours, remove the chicken and shred. It should shred very easily. I usually put it all in a bowl and use a large spoon or 2 forks to shred it up.
- Add the shredded chicken back to the crock pot as well as the pinto beans and corn, set on low for 30 minutes. Â
- Serve as is or top with any of the following: sour Cream, Tofu Sour Cream, Avocado, Shredded Cheese, Tortilla Strips, Chopped Cilantro, Fresh Lime Juice.
Recipe Video
Notes
- Did you make this recipe? Tag @thegreengiraffeeats on Instagram and hashtag it #thegreengiraffeeats
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