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  • Slow Cooker Mexican Chicken Stew
Slow Cooker Mexican Chicken Stew

Slow Cooker Mexican Chicken Stew

Brought to you by: Gran Luchito
    4 serving
4.7 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Throw everything in a pot, including our Chipotle Paste and let this Mexican chicken stew recipe cook slow ‘n’ low until the meat falls apart and the big Mexican flavours blend together to make something really special and as easy as anything you’ll ever cook! Looking for more chicken recipes? Look no further.
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  • 800g chicken thighs
  • 200g sweetcorn, drained
  • 1 tbsp tomato purée
  • 400g chopped tomatoes
  • 2 tsp chipotle paste
  • 1 red onion, roughly chopped
  • 1 tbsp vegetable oil
  • 2 garlic cloves, roughly chopped or mashed
  • 400g black beans, drained
  • 1 tsp sugar
  • 1 tsp oregano
  • 1 lime, cut into wedges
  • 1 handful coriander leaves, roughly chopped
  • 1 pack boiled rice


Step 1

In a slow cooker or a large saucepan with a lid, add all the stew ingredients, except the lime and coriander, and mix well.

Step 2

Put the lid on and cook on as low a heat as possible for about 3–4 hours, checking every hour or so, giving it a stir and topping up with boiling water, if necessary.

Step 3

When the chicken pulls apart easily, remove from the heat and leave to stand somewhere warm while you cook the rice.

Step 4

Sprinkle with the coriander and serve with wedges of lime and rice.

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