Southwest Chicken Stew

Southwest Chicken Stew

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Southwest Chicken Stew

Southwest Chicken Stew

Prep Time 10 minutes
Cook Time 8 hours
Servings 6


  • 6 boneless chicken breasts
  • Salt and pepper
  • 3 to 4 cups chicken stock
  • 2 cans (14 ounces) diced tomatoes with green chilies
  • 1 can (15 ounces) black beans - rinsed and drained
  • 1 1/2 cups corn
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • 3 chopped scallions
  • Hot cooked rice - optional


  • Season chicken breasts with a little salt and pepper.
  • Place them in the bottom of the slow cooker.
  • Dump the chicken stock, tomatoes, beans, corn, garlic powder, onion powder, cumin and cayenne pepper over the chicken. Stir.
  • Cook on low for 6 to 8 hours.
  • Before serving use a fork to shred chicken.
  • Serve in bowls over hot cooked rice with scallions and cilantro on top.
  • Also great served with my Crispy Baked Tortilla Chips on top.


This makes a great freeze ahead meal. Place chicken in 2-gallon freezer bag along with seasonings, green chilies, corn, and beans. Seal bag well and freeze. The night before you are going to cook it, take it out of the freezer and put it in the fridge to thaw. In the morning, dump contents from freezer bag into your slow cooker. Add 3 to 4 cups of chicken stock. Cover and cook on low for 6 to 8 hours.


Calories: 181kcal | Carbohydrates: 25g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 37mg | Potassium: 581mg | Fiber: 6g | Sugar: 5g | Vitamin A: 446IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. It’s probably the green chilies included with the diced tomatoes that’s making it too hot. I have it in the crock pot right now (otherwise haven’t tasted it …yet!) I used 1 can tomatoes w/the green chilies and one without, reduced the cayenne pepper a tad as well. Cumin does add some heat but I’ve noticed the chilies really heat my own chili recipes up too much at times. Unfortunately, I have a very wimpy palate so I can’t eat spicy hot foods – much to my chagrin.

  2. joan juchemich says:

    how about a pkg of mild taco seasoning instead?

  3. It was easy but omg was it spicy I burned my throat I had to drain everything start over so go easy on the cummin other wise it’s very good I also added can of fixed tomatoes

    1. Amy Hanten says:

      Hi Kathy. Hmm. I make this all the time and it’s not very spicy to me. There’s just a 1/4 teaspoon cayenne but if that’s too much for you leave it out or just put in a pinch. Thanks! -Amy