Slow-cooker chilli chicken stew

A hearty dinner packed with flavour.

  • 9 hrs cooking
  • Serves 4
  • Print
Whether you choose to call this a chilli or a hearty chicken and bean stew, it's definitely a winner. Pair this healthy Mexican-inspired dish with rice or tortillas (or both) and fresh lime and coriander for a hearty weeknight meal. Why not add some guacamole on the side?
Looking for more Mexican dinner recipes?
This and more great slow cooked recipes can be found in The Australian Womens Weekly Slow Cook cookbook.


  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 1 stalk celery (150g), trimmed, chopped finely
  • 1 large red capsicum (350g), chopped finely
  • 2 teaspoons Mexican chilli powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 fresh long green chilli, chopped finely
  • 400 gram can black beans, drained, rinsed
  • 1.2 kg whole chicken
  • 1½ tablespoons lime juice
  • 1/3 cup coarselychopped fresh coriander
  • 1/3 cup loosely packed fresh coriander sprigs


  • 1
    Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion, celery and capsicum, stirring, for 3 minutes or until vegetables soften. Add chilli powder, coriander, cumin and fresh chilli; cook, stirring, for 1 minute or until fragrant. Add black beans, chicken and 2 cups (500ml) water. Cook, covered, on low for 8 hours.
  • 2
    Carefully remove chicken from cooker; shred meat coarsely using two forks. Discard skin and bones.
  • 3
    Return chicken to cooker with juice; stir to combine. Cook, covered, on high, for 15 minutes or until heated through. Stir in chopped coriander; season to taste.
  • 4
    Serve chilli chicken topped with coriander sprigs.


Serve with steamed white rice, grilled tortillas and lime wedges.

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