Slow Cooker Mexican Chicken Stew Recipe
For this Mexican chicken casserole recipe, just throw everything into a pot, including our Chipotle Paste, and let it cook slow ‘n’ low for a few hours. The meat will fall apart and the big Mexican flavours will blend together to make something really special as well as one of the easiest things you’ll ever cook! As far as slow cooker Mexican recipes go, this is certainly one to try.
You can use either bone-in or bone-out chicken. If using bone-in, you’ll simply need to remove these at the end (the chicken will literally fall off so this will be easy. Using bone-in thighs has the advantage of extra flavour.
How to make it
- In a slow cooker or a large saucepan with a lid, add all the stew ingredients, except the lime and coriander, and mix well.
- 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.
- When the chicken pulls apart easily, remove from the heat and leave to stand somewhere warm while you cook the rice.
- Sprinkle with the coriander and serve with wedges of lime. Enjoy your Mexican Chicken Stew Slow Cooker dish.