Slow Cooker Mexican Chicken Stew Recipe
Total Time: 360 minutes
Cuisine: Mexican
Ingredients:
- tomato
- salt
- cumin powder (jeera)
- coriander (dhania) leaves
- black beans
- chicken stock
- red chilli powder
- chicken thighs
- carrot
- onion
- lemon
- sweet corn
- green bell pepper (capsicum)
- pepper
Instructions:
- 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
- Serve Slow Cooker Mexican Chicken Stew along with Herbed Butter Garlic Quinoa Recipe and Chilled Sweet & Sour Cucumber Noodle Salad Recipe for a complete wholesome weekend meal