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Slow Cooker Chicken Taco Stew

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PREP TIME
25 min
COOKING TIME
140 min
TOTAL TIME
165 min
SERVINGS
6 servings
Lunch Dinner Soup Mexican
Slow Cooker Chicken Taco Stew
Ingredients
  • 1 serving nonstick cooking spray
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • 2 teaspoons salt, divided
  • 2 cups chicken broth
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 (10 ounce) can condensed cream of mushroom soup
  • 1 (4 ounce) can chopped green chiles (such as Ortega®)
  • 2 tablespoons oil
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast
  • 1 (8 ounce) package Neufchatel cheese, softened
Instructions
1
Preheat your slow cooker by spraying it with cooking spray. Next, add sliced onions and diced bell pepper to the pot, followed by a pinch of salt. Then, pour in chicken broth, canned diced tomatoes, condensed soup, and chopped chiles.
2
In a separate bowl, whisk together oil, taco seasoning, another pinch of salt, ground cumin, and black pepper. Add boneless chicken breasts to the bowl and coat them evenly with the marinade, ensuring all sides are well-covered.
3
Place the chicken in the slow cooker and cook on Low for 2 to 3 hours, or until it reaches an internal temperature of at least 165 degrees F (74 degrees C). Use a meat thermometer to check for doneness.
4
Once the chicken is cooked, remove it from the slow cooker and shred it into bite-sized pieces.
5
Return the shredded chicken to the slow cooker, along with a generous amount of Neufchatel cheese. Stir until the cheese is fully melted and well-combined with the other ingredients.
6
Continue cooking for an additional 20 to 30 minutes, or until the chicken is warmed through and the cheese has reached your desired level of melting.
7
Finally, serve the chicken hot, garnished with any additional toppings or sides you prefer.