Slow Cooker Fiesta Chicken Stew for Mexican-Inspired Weeknight Meals

This Slow Cooker Fiesta Chicken Stew is a flavor-packed, comforting meal that’s easy to make in a slow cooker or Instant Pot. Bright, slightly sweet, and mildly spiced, it’s a versatile dish you can serve as a stew or stretch into a soup by adding extra broth.

I recently finished the draft of my second cookbook and I’m excited to be back sharing recipes. Cold weather and rainy days recently inspired a week of stews at my house, and this fiesta-style chicken was a favorite. It’s simple to assemble, great for busy evenings, and perfect for feeding a family or for leftovers.

The flavor profile sits somewhere between Mexican and Caribbean influences — nothing strict or traditional, just bright, comforting, and full of contrast. It works well with bone-in or boneless chicken; I prefer thighs for juiciness, but breasts are a fine option. You can shred the chicken after cooking, or leave it in pieces if you prefer chunkier bites.

Toppings make the dish: fresh cilantro, sliced avocado, jalapeño, or chopped green onion add brightness and texture. If you want to turn the stew into a soup, simply add a few extra cups of low-sodium chicken broth and adjust seasoning to taste.

Fiesta Chicken Stew

• Author: Shannon Epstein
• Prep Time: 5 mins
• Cook Time: 4 hours
• Total Time: 4 hours 5 mins
• Yield: 6 servings

Ingredients

• 2 1/2 – 3 pounds chicken thighs, boneless & skinless (or breasts)
• 2 cups low-sodium chicken broth
• 15 ounces black beans, drained & rinsed
• 15 ounces corn, drained & rinsed
• 1 bell pepper, chopped
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• Juice of 1 lime
• 1/4 cup honey
• 1 1/2 teaspoons salt, or to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon cinnamon
• Handful fresh cilantro for garnish

Instructions

Slow Cooker

1. Add all ingredients to the slow cooker and stir to combine.
2. Cook on high for 2–3 hours or on low for 4–6 hours, until the chicken is cooked through and tender.
3. Remove the chicken, shred it with two forks, then return the shredded chicken to the slow cooker and stir to combine.

Instant Pot

1. Add all ingredients to the Instant Pot and stir to mix.
2. Seal the lid and close the vent. Select the Manual/Pressure Cook setting for 12 minutes.
3. Allow a 5-minute natural pressure release, then quick-release any remaining pressure.
4. Remove the chicken, shred it, and return it to the pot, stirring to combine.

Serve the stew topped with cilantro, avocado slices, jalapeño, or green onion. For a thinner, heartier soup, add additional chicken broth to reach your desired consistency and reheat until warmed through. Leftovers keep well in the fridge for several days and also freeze nicely for future meals.