This fiesta chicken stew is definitely a party in your mouth. Bursting with flavor, this easy and healthy slow cooker recipe can be served anytime of the year.
Happy New Year! I’m back! I’ve been holed up finishing up my second cookbook. I told myself I would not post to the blog until I turned in my draft of my cookbook which I did this week so here we are with this slow cooker fiesta chicken stew.
Half of the country is currently experience snow, some places record-breaking snow storms. Earlier this week in LA we had rain. A whopping 2 days straight of rain which led me to immediately declare is stew week in my house. I made stew 3 nights in a row and my roasted tomato soup twice. It’s supposed to be back to 80 degrees tomorrow by the way.
I really struggled with a name for this recipe. I settled on generic because it’s fairly generic. The truth is, this is just a flavorful stew that combines simple ingredients. It’s not necessarily Mexican or Jamaican but if I had to really describe it, I’d say it’s somewhere in between.
I like thighs in this but you can use breasts as well. Shred the chicken down if you like or leave it whole or cut into pieces.
- 2½ lbs chicken thighs, boneless & skinless
- 2 cups low-sodium chicken broth
- 15 ounces black beans, drained & rinsed
- 15 ounces corn, drained & rinsed
- 1 bell pepper, chopped
- 1 small red onion, diced
- 2 garlic cloves, minced
- 2 tbsp honey
- 1½ tsp salt
- 1 tsp cumin
- ½ tsp red pepper flakes
- ½ tsp cinnamon
- Handful fresh cilantro for garnish
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook low 5-7 hours.
Top this with cilantro, avocado, jalapeño, green onion, etc. Add a few more cups of broth and turn this into a fiesta stew into a soup!