Crockpot Red Chile Chicken Stew for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of your stew, consider sautéing the diced onions in a small amount of oil before adding them to the slow cooker. While this is an extra step, it helps to caramelize the onions and adds a deeper level of sweetness to the final dish. If you are short on time, skipping this step will still yield a delicious meal, but the added depth of flavor can elevate the stew to a more gourmet level of quality.

If you prefer a thicker, more rustic sauce, you can mash a few of the cooked potatoes directly into the sauce just before serving. This technique naturally thickens the liquid and gives the stew a heartier, more comforting texture.

Additionally, if the sauce seems too thin after the cooking time is complete, you can leave the lid off for the final 20 minutes of cooking to allow some of the excess moisture to evaporate, concentrating the flavors.

Variations

• Spicy Red Chile Stew: Add a tablespoon of diced jalapeños or a pinch of cayenne pepper during the seasoning phase to increase the heat level for those who enjoy a spicier, more intense flavor profile.
• Vegetable-Forward Stew: Include sliced carrots or bell peppers along with the potatoes to add more color, texture, and natural sweetness to the stew, making it even more satisfying for your dinner.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat on the stovetop until simmering or in the microwave in short bursts, stirring frequently until heated through to 165°F (74°C).

Store any leftover stew in an airtight container once it has cooled to room temperature, ensuring that it is refrigerated within two hours of cooking.

The stew will keep well in the refrigerator for up to three days, and the flavors often improve as they sit, making it an excellent choice for meal prep. When storing, try to keep the chicken and potatoes covered by the sauce to prevent them from drying out in the cold air of the refrigerator.

You can prepare the ingredients ahead of time by dicing the chicken, potatoes, and onions and storing them in separate containers in the refrigerator for up to 24 hours before cooking.

When you are ready to start the meal, simply assemble the ingredients in the slow cooker insert and begin the cooking process. This approach is perfect for busy mornings when you want to have everything prepped and ready to go in the slow cooker with minimal effort before heading out.

Serving ideas

Serve this stew in warm, shallow bowls to ensure the heat is retained throughout the meal. The red chile sauce pairs beautifully with a side of warm flour tortillas or a crusty piece of bread, which is perfect for soaking up every last drop of the savory liquid. Consider garnishing the bowls with a sprinkle of fresh cilantro or a squeeze of lime juice to provide a bright, acidic contrast to the rich, earthy flavors of the chile sauce.

For a more substantial meal, you can serve the stew over a bed of fluffy white rice or alongside a simple green salad with a light vinaigrette. The rice helps to absorb the flavorful sauce, while the crisp greens provide a refreshing balance to the dense, comforting nature of the chicken and potatoes.

Whether you choose to serve it on its own or with accompaniments, this stew is a versatile and satisfying dish that is perfect for any occasion.

Frequently asked questions

Recipe card

Crockpot Red Chile Chicken Stew for Easy Weeknight Dinners

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 1/2 lb boneless chicken thighs, cut into bite-size pieces
• 2 cups diced potatoes
• 1 cup diced onion
• 1 tbsp chili powder
• 1 tsp cumin
• 2 cups red enchilada sauce

Instructions

1. Place the bite-size pieces of raw boneless chicken thighs into the bottom of the slow cooker insert, spreading them out into an even layer to ensure consistent heat distribution during the cooking process.
2. Scatter the diced potatoes and diced onions over the chicken. Sprinkle the chili powder and cumin evenly over the mixture to distribute the dry spices across the ingredients.
3. Pour the red enchilada sauce over the ingredients. Cover and cook on low for 4 to 6 hours. Before serving, verify the chicken has reached an internal temperature of 165°F (74°C). Allow the stew to rest for 5 minutes before serving in warm bowls.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

45 g

Fat

12 g

Fiber

4.5 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.