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Mexican Slow Cooker Chicken Stew

Throw everything in a pot, including our Gran Luchito Chipotle Paste and let this Mexican chicken stew 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! Serve it with rice.

If you like this, take a look at our other slow and low recipe ideas.

  • Prep time

    10 mins

  • Cook time

    6 hours

  • Total time

    6 hours 10 mins

  • Ideal for


  • Make it


  • Serves


How to make it

  1. In a slow cooker (or a large saucepan if you don’t have one), add the all of the ingredients (apart from the coriander) and mix well.
  2. Note: You can use either bone-in or bone-out chicken thighs. If using bone-in, you’ll simply need to remove these at the end (the chicken will literally fall off them so this will be easy). Using bone-in thighs has the advantage of extra flavour.
  3. Put the lid on and cook on the low setting for 6 hours.
  4. After 5.5 hours, get the rice cooking so it’s ready when the stew finishes.
  5. To cook the rice, measure it out in a mug. For each mug of uncooked rice, add 2 cups of cold water and a pinch of salt. Bring to the boil in a saucepan with a lid (along with any spices like cinnamon or star anise). Don’t remove the lid during the cooking process.
  6. Once boiling, reduce the heat and continue cooking until all the water has gone (be careful not to burn it).
  7. Once cooked, allow to cool slightly and stir through a handful of chopped coriander.
  8. Serve with wedges of lime and more chopped coriander.


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