Go Back
Kickin Chicken Stew

Kickin' Chicken Stew

This is a delicious chicken stew with plenty of kick for a cold day!
Author Jamie


  • 4-5 medium russet potatoes peeled and cut into small chunks
  • 2 cans Fiesta Corn do not drain
  • 1 can Rotel do not drain
  • 16 oz. bag baby carrots cut into smaller pieces
  • 1 bag frozen fully cooked diced chicken or 4 diced chicken breasts cooked or raw
  • 2 tablespoons minced garlic
  • 2 teaspoons onion powder omit if you choose to put diced onion in
  • 3 teaspoons salt
  • 2 teaspoons ground cumin
  • 3 teaspoons chili powder
  • 1 teaspoon black pepper
  • 32 oz. container chicken broth plus 14.5 oz can chicken broth
  • diced jalapenos if desired amount is up to you and how much kick you want
  • tortilla chips for dipping in stew if desired
  • shredded cheese to top stew if desired


  1. Place your chicken into a large crock pot (you will need at least a 6 or 7 qt. crock pot).
  2. Add your cubed potatoes and diced carrots.
  3. Add your fiesta corn and rotel plus the liquid from the cans.
  4. Stir in your garlic, onion powder, cumin, chili powder, salt and pepper.
  5. Add diced jalapenos now if you choose.
  6. Pour chicken broth over ingredients and stir.
  7. Cook on low for 7-8 hours or on high for 4 hours.
  8. Top with shredded cheese and serve with tortilla chips if desired!

Recipe Notes

Tips: You can increase the kick by adding more jalapenos to this stew. If you like it really hot you can add cayenne pepper also! This makes a large pot of stew...great for parties or when you want some yummy leftovers.

Adapted from from Six Sisters' Stuff