Slow Cooker Mexican Chicken Stew

Follow our step-by-step guide on how to make Slow Cooker Mexican Chicken Stew.

1. Step 1

   Begin by placing boneless chicken thighs in a large pot and covering them with water.

2. Step 2

   Heat the pot over high heat until the water reaches a rolling boil.

3. Step 3

   Once boiling, lower the heat to medium-high and let the chicken cook until it is no longer pink in the center, which should take about 30 minutes.

4. Step 4

   After cooking, carefully remove the chicken from the pot and let it cool for around 10 minutes.

5. Step 5

   When it's cool enough to handle, shred the chicken into bite-sized pieces.

6. Step 6

   In the base of your slow cooker, combine chicken broth, diced tomatoes, black beans, corn, tomato sauce, diced green chiles, and taco seasoning mix.

7. Step 7

   Stir everything together until well blended.

8. Step 8

   Next, add the shredded chicken to the slow cooker, mixing it in with the other ingredients.

9. Step 9

   Cover the slow cooker and set it to Low, allowing it to cook for 6 to 8 hours so the flavors can meld beautifully.

10. Step 10

    When it's time to serve, ladle the hearty soup into bowls and finish with a sprinkle of shredded Cheddar cheese, a dollop of sour cream, a handful of crushed tortilla chips, and a garnish of chopped cilantro, if desired.

11. Step 11

    Enjoy this comforting dish that warms both the heart and the soul.