Slow Cooker Fiesta Chicken Stew

A hearty and healthy recipe for Slow Cooker Fiesta Chicken Stew, with all the delicious Mexican flavours everyone loves!


  • 8 skinless chicken thighs
  • 1 tbsp vegetable oil
  • 2 onions (finely chopped)
  • 3 cloves garlic (minced)
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp pepper
  • salt
  • 114 oz can of diced tomatoes (with juice)
  • 2 tsp brown sugar
  • 1/2 cup chicken broth
  • 1 red bell pepper (chopped)
  • 1 cup corn kernels (fresh or frozen)
  • 2 tbsp chopped fresh cilantro
  • 1 to 2 tsp pureed chipotle pepper
  • 2 tbsp fresh squeezed lime juice


  1. Place chicken in a 5 to 6 quart slow cooker.
  2. In a skillet, heat oil over medium heat, then add onions, garlic, cumin, oregano, pepper and salt. Cook for about 5 minutes, stirring occasionally.
  3. Stir in tomatoes, brown sugar and broth, and bring to a boil.
  4. Pour over the chicken, turning the chicken to coat. Cover and cook on low for 5-6 hours or on high for 2 1/2 to 3 hours. (Until the juices run clear when the chicken is pierced.)
  5. Stir in the red pepper, corn, cilantro and 1 tsp of the chipotle pepper and lime juice. Then cook on high for about 20 minutes (until the red pepper is tender).