I am lucky enough to try this delicious slow cooker Mexican chicken stew from my Bored of Lunch cookbook, made with chicken breasts, red bell pepper, red onion, chipotles in adobo, jalapeños, and chopped tomatoes.

To make Bored of Lunch Mexican Chicken Stew in your slow cooker or crockpot, place the chicken, vegetables, spices, and stock in the slow cooker. Cook on high for 3 hours or low for 5 hours, stirring occasionally to blend the flavors.

If you can’t get a tin of chipotles in adobo, use chipotle paste instead and add a handful of sliced mini peppers.

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Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Chicken thighs have more fat, making them juicier and more flavorful. Simply cut the thighs into chunks and follow the recipe as instructed. Cooking time will remain the same whether you use breasts or thighs.

Bored of Lunch Mexican Chicken Stew Ingredients

• 4 chicken breasts, cut into chunks
• 1 tbsp of olive oil
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 200g can of chipotles in adobo
• 200g can of sliced jalapeños, drained
• 400g can of chopped tomatoes
• 125ml of chicken stock
• 1 tsp of ground cinnamon
• 1 tsp of ancho chili flakes
• 1 tsp of ground coriander
• 1 tbsp of paprika
• 4 cloves of garlic, chopped
• 1 tbsp of cornflour, mixed into a paste with 1 tbsp of water
• 1 tbsp of tomato purée
• Salt and pepper, to taste
• Lime wedges and fresh coriander, for garnish
• Guacamole, to serve

How To Make Bored of Lunch Mexican Chicken Stew In Slow Cooker

1. Prepare the ingredients: Begin by chopping the red bell pepper and slicing the red onion, then gather all other ingredients listed to ensure a smooth workflow.
2. Mix the seasonings: In a small bowl, combine the ground cinnamon, ancho chili flakes, ground coriander, and paprika to create a flavorful spice mix for the stew.
3. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom of the slow cooker and add the chopped pepper, sliced onion, chipotles, jalapeños, and tomatoes on top. Pour in the chicken stock and sprinkle the mixed spices evenly over the contents.
4. Add final touches and cook: Stir in the chopped garlic, cornflour paste, and tomato purée into the slow cooker. Season the mixture with salt and pepper, then cover and cook on high for 3 hours or low for 5 hours, depending on your timing preference.
5. Garnish and serve: Once cooking is complete, adjust the seasoning if needed, stir the stew well, and serve in bowls garnished with lime wedges and freshly chopped coriander. Provide guacamole on the side as recommended.

How do I prevent the stew from becoming too watery?

To prevent the stew from becoming too watery, make sure to use the correct amount of chicken stock and not overdo it. Also, mixing the cornflour paste into the stew will help thicken it. If it’s still too watery, cook it uncovered for the last 30 minutes to reduce the liquid.

Recipe Tips

• Adjust the spice level: If you find the stew too spicy, reduce the chipotles and jalapeños by half to lower the heat while maintaining the flavor.
• Enhance the flavor: Before adding to the slow cooker, brown the chicken and sauté the onions and garlic to add a rich caramelized flavor to your stew.
• Thicken the stew: For a thicker consistency, mix an extra tablespoon of cornflour with water and stir into the stew during the last 30 minutes of cooking.
• Make it vegetarian: Replace the chicken with squash, zucchini, and mushrooms to turn this into a hearty vegetarian stew that’s just as satisfying.
• Use fresh spices: Opt for freshly ground spices rather than pre-ground to enhance the stew with a more intense and fresh flavor.

Recipe Variations

• Try different proteins: Substitute chicken with pork shoulder or beef chunks, which are perfect for absorbing the rich Mexican spices during slow cooking.
• Add more veggies: Boost the stew’s nutritional value by including carrots, celery, and bell peppers for added color and variety.
• Incorporate beans: Stir in a can of black beans or kidney beans during the last hour of cooking to add fiber and texture to the stew.
• Change up the herbs: Use fresh parsley or oregano instead of coriander to offer a different flavor profile that refreshes the traditional taste.

What To Serve With Mexican Chicken Stew

Serve your Mexican Chicken Stew with cilantro lime rice, cornbread, quinoa salad, Sweet Potato Wedges, and a bean sprout salad.

You can also pair it with plantain chips, Slow Cooker Chips, or a cool avocado cucumber salad.

How To Store Leftover Mexican Chicken Stew

In The Fridge:

To store leftover Mexican Chicken Stew in the fridge, first, let it cool completely. Then transfer it into airtight containers and refrigerate. Properly stored, the stew will last for up to 3 to 4 days.

In The Freezer:

Mexican Chicken Stew freezes well due to its hearty ingredients. After cooling, pour it into freezer-safe bags or containers, leaving a bit of space for expansion. It can be stored in the freezer for up to 3 months.

How To Reheat Leftover Mexican Chicken Stew

Reheat your leftover Mexican Chicken Stew by transferring it into a saucepan over medium heat. Stir occasionally and allow the stew to simmer until it is heated through, which usually takes about 10 to 15 minutes.

Check out More Slow Cooker Recipes:

• Bored of Lunch Lemon Butter Chicken
• Bored Of Lunch Slow Cooker Beef Curry
• Bored Of Lunch Slow Cooker Chilli Con Carne