Slow Cooker Mexican Chicken Stew Recipe
Slow Cooker Mexican Chicken Stew Recipe is a juicy chicken stew with its own flavourful gravy and cooked in a pressure cooker to create a comforting dish. It goes very well with quinoa and a salad by the side.
Mexican Chicken Stew is one such recipe that is typically made in a slow cooker and is served with a heavy garnish of Greek yogurt, sour cream, tortillas or nachos to company it.
Slow cooker recipes are though a little time consuming but the braising technique really infuses the flavours well inside and gives a rustic flavour to the stew.
If you like this recipe, you can also try other stew recipes such as:
- 150 grams Chicken thighs , shredded
- 2 Carrots (Gajjar) , diced
- 1 cup Sweet corn
- 1 cup Black beans , (optional)
- 1 Onion , sliced
- 1 Green Bell Pepper (Capsicum) , diced
- 1 cup Tomato , chopped
- 1 cup Chicken stock
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 2 teaspoons Lemon juice
- 1-1/2 teaspoons Salt and Pepper
- 2 tablespoons Coriander (Dhania) Leaves , chopped
How to make Slow Cooker Mexican Chicken Stew Recipe
To begin making the Slow Cooker Mexican Chicken Stew recipe, Heat a pressure cooker with oil, add the onions and carrot, fry till the onions become translucent. This will take about 4-5 minutes on medium flame.
Now add the bell peppers and corn along with tomato and give it a saute for 2 minutes.
Next add in your spice powders - chilli powder, cumin powder and salt. Add the chicken thighs and black beans. Mix all the ingredients together. Add about 1 cup water and cook for about 1 hour on a slow cooker and on a normal cooker you can cook for about 4 whistle or 30 minutes.
Release the pressure naturally and you can garnish with some coriander leaves and serve.