On a cold or gloomy day, what’s better than coming home to a warm pot of Mexican chicken stew simmering in the slow cooker?
When it seems as if there is no end in sight for the unreasonably harsh winter we’ve been having (I mean, come on!), there is at least one thing we can take a little solace from.
What could be more comforting than an oversized bowl of hot, steamy stew? Chock full of meat, veggies, and warm spices, this nifty winter recipe should be able to bring a little warmth into even the chilliest of homes.
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I’ve always been a huge fan of crockpot dishes, and when it comes to stews such as this, you can expect a rich, velvety texture that, when joined in tasty matrimony with the ingredients listed below, makes for an exquisite slurp-fest of epic proportions! Enter our crockpot Mexican chicken stew!
As many of you are probably already aware, when it comes to sheer guilt-free satisfaction, few things come even remotely close to the magic of cauliflower rice, so I’ve also included a neat little recipe for this that goes perfectly with the stew.
If you enjoy this meal as much as I did, or you have a few tweaks that might work well, then please be sure to leave a comment below!
Crockpot Mexican Chicken Stew
Crockpot Mexican Chicken Stew
- 1 lb chicken breast
- 1 onion, diced
- 1 large red bell pepper, medium diced
- 14 oz can diced tomatoes, or a can of whole tomatoes, diced
- 1-2 tablespoons extra virgin olive oil or oil of your choice
- ½ - ¾ cup chicken broth, depending on your desired consistency
- 1-4 cloves of garlic
- 1 head of cauliflower
- 1 tablespoon extra virgin olive oil
- 3-4 tablespoons fresh cilantro**, finely chopped
- pinch of salt, this will help to draw out some of the excess moisture
- ¼ - ½ lime, for garnish
How To Make It:
- First and foremost, adorn your noggin with the finest sombrero you can find. Now you’re in the spirit of things, it’s time to get down to business!
- Toss your crockpot ingredients into, you guessed it, your crockpot, and quite literally, cause a stir! Mix up your ingredients thoroughly.
- With the quantities prescribed, we’re looking at around 3-4 hours for this next step, so put your crockpot onto a high heat, mix up a margarita (or three), and kick back for a few hours.
- Now it’s time to “rice” your cauliflower, so when your crockpot has around 20-40 minutes left to go, preheat your oven to 350-400 degrees.
- You’ll need a baking dish or tray for this next step, so take your cauliflower, dice the florets into more or less uniformly sized pieces, and for heaven’s sake, be careful with that knife after those margaritas!
- Place your cauliflower florets onto the baking dish, douse with the extra virgin olive oil and salt, and then place in the oven for 25 minutes or so.
- Now that your cauliflower is nice and tender, throw it in your food processor with the shredding attachment and get “ricing!”
- I’m a stickler for presentation, so at this point I like to add the “riced” cauliflower to a bowl, and top it with the cilantro without mixing it in.
- If I’m making a dish like this for others, I’ll also add a couple of lime wedges on top and let everyone unleash their own brand of havoc on my creation!
- By now, your chicken is going to be ridiculously tender, so you should be able to very easily shred it with a fork. This part is up to you but in terms of even distribution and overall presentation, I much prefer to shred it up
- The stew and rice can be served either side by side, or with the stew dumped on top. I prefer the latter but I imagine you’ll be making this recipe more than once (trust me!) so you can try both combinations!
Thanks to PaleOMG for some of the tips on our recipe.