A comforting stew combines tender chicken with a rich, creamy sauce and just the right amount of Latin spices to warm you up from the inside out. It’s perfect for a cozy dinner that’s full of flavor and easy to make.
Prep Time10 min
Cook Time8 hr 15 min
Total Time8 hr 25 min
Difficulty
Hard
Kitchen Tips
Use boneless, skinless chicken thighs for juicier and more flavorful meat.
Simmer the stew gently to let the spices fully develop without burning the cream.
Add fresh cilantro or lime juice at the end to brighten the flavors.
Ingredients
0/11
Why This Dish Is So Special
This dish combines rich, creamy textures with bold, vibrant flavors that awaken your palate. It’s comforting yet exciting, making it perfect for a cozy dinner with a little extra zest.
Step 1
Place the chicken breasts in the bottom of your slow cooker. Pour the tomatoes, green salsa, black beans, pinto beans, and corn right over the chicken. Then sprinkle the taco seasoning, cilantro, ground red chile, and cumin on top. Give everything a good stir to mix the flavors together.
Step 2
Cover the slow cooker and set it to low. Let it cook for about 8 to 10 hours, until the chicken is really tender and the stew has thickened nicely.
Step 3
If you want it more like a soup, just leave all the cooking liquid in. For a thicker stew, you can scoop out some of the liquid before the next step. Take a couple of tablespoons of the cooking liquid and mix it with the cream cheese in a small bowl until smooth. Stir this creamy mixture back into the slow cooker and let it cook for another 15 minutes to meld everything together.
Step 4
Once it’s done, give it a final stir and serve it up warm. Enjoy!
127
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Perfect Pairings
Serve this stew over fluffy white rice or creamy mashed potatoes to soak up every bit of the sauce. A side of warm crusty bread also works great for dipping and enjoying the spicy creaminess.
Storing Leftovers
Allow the stew to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat gently on the stove to avoid curdling the cream.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and may make the stew even more tender and flavorful.
How spicy is this recipe?
It has a mild to moderate heat from the red chile pepper and taco seasoning, but you can adjust the spice level by adding less or more chili powder.
Can I make this recipe in a regular pot instead of a slow cooker?
Yes, cook it on low heat for about 1 to 1.5 hours until the chicken is tender and flavors blend well.
Is it okay to use reduced-fat cream cheese?
Yes, reduced-fat cream cheese will work, but the stew may be slightly less creamy.
Can I freeze leftovers?
Yes, store leftovers in an airtight container and freeze for up to 3 months. Thaw and reheat gently on the stove.
What can I serve this with?
It goes great with rice, warm tortillas, or crusty bread.
Can I add other vegetables to this stew?
Yes, feel free to add diced bell peppers, onions, or zucchini for extra flavor and texture.
How do I make it less thick if I prefer a soup consistency?
Simply leave all the cooking liquid in and skip scooping some out before adding the cream cheese mixture.
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