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Yummy crock pot chicken chili stew with pinto beans, potatoes, corn, spices and topped with feta cheese. Easy prep and so delicious!
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5 from 3 votes

Crock Pot Pinto Bean Chicken Chili Stew

Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Author: Jenn

Ingredients

  • 1 Tbsp. olive oil
  • 1 onion chopped
  • 1 orange bell pepper chopped (or your favorite color pepper)
  • 2 garlic cloves minced
  • 2 Tbsp. chili poweder
  • 1/2 tsp. ground cumin
  • 4 boneless skinless chicken breasts
  • 2 pounds white potatoes diced
  • 2 14-oz cans rinsed and drained pinto beans
  • 1 14-oz can corn, drained
  • 1 14.5-oz can crushed tomatoes, undrained
  • 1 4.5-oz chopped green chilies
  • 1 tsp. salt or more, if needed
  • 1 1/2 cups water
  • feta cheese crumbled

Instructions

  • In a skillet, heat olive oil over medium-high heat. Add in onion, bell pepper and garlic. When softened, add chili powder and cumin. Stir together and set aside.
  • Place chicken in the bottom of the slow cooker. Add diced potatoes on top of chicken. Add pinto beans, corn, tomatoes, chilies, and sprinkle with salt.
  • Now add cooked onion/pepper mixture on top. Pour 1 1/2 cups water over the top. Cover and cook for 8 hours on LOW.
  • Ladle into bowls and sprinkle with feta cheese. Enjoy!