Crock Pot Peasent Stew

Sunday night I decided to make yet another Crockpot favorite!! I think this recipe is perfect for a cold night in. The best part is, it is simple and makes enough for leftovers!!! The chicken thighs add a juicier flavor, but you can make it with chicken breast too.


Crock Pot Peasant Stew

-adapted from Cooking Light


  • 1  teaspoon  ground cumin
  • 1/4  teaspoon  sea salt
  • 1/4  teaspoon  black pepper
  • 6  chicken thighs skinned ( I used 3 chicken thighs and 3 chicken breasts)
  • 1  cup  chopped onion
  • 1  (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
  • 1  (4.5-ounce) can chopped green chiles, undrained
  • 1  (15-ounce) can pinto beans, rinsed and drained
  • 1  (15-ounce) can kidney beans, rinsed and drained
  • 1/4  cup  minced fresh cilantro
  • 1/4  cup  reduced-fat sour cream ore Greek yogurt


Combine cumin, salt, and pepper; sprinkle over chicken. Brown chicken in a skillet on all sides, about 3 minutes.

Place chicken in crock pot stir in onion, tomatoes,beans and chiles.

Cook on low for 5-6 hours on low or 3-4 hours on high.

Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream or Greek Yogurt.



You must try this!!!

Happy sloooowww….COOKING 🙂


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