Slow Cooker Chicken Enchilada Stew

Slow Cooker Chicken Enchilada Stew

  • 35 min

    To prep

  • 8 hr

    To cook

  • Medium


  • 4


  • Avg. rating


  • 2 lbs organic, hopefully free range, chicken breasts
  • 1 large bell pepper, chopped
  • 1 large sweet onion, chopped
  • 2 tsp fresh minced garlic
  • 1 15 oz can organic fire-roasted diced tomatoes
  • 3 C chicken bone broth
  • 1 1/4 T chili powder
  • 2 t ground cumin
  • 3/4 t smoked paprika
  • 3/4 t sea salt
  • 3 C chopped organic spinach
  • Diced avocado and cilantro for topping


    1-Place the chicken inside a 6 quart slow cooker.
    Add the bell pepper, onion, and garlic.
    2-In a large bowl, combine the tomatoes, broth, chili powder, cumin, paprika, and salt. Pour
    over the chicken.
    3-Cover and cook on low for 6-8 hours or 3-4 on high.
    4-30 minutes before serving, stir in the spinach.
    5-After 30 minutes, remove the chicken and shred it before returning to pot.
    6-Grab a big bowl, add the toppings and enjoy!

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