Mexican Chicken Stew

Knowing last weekend was going to be crazy with all of the Easter celebrations, I planned ahead and made a delicious Mexican Chicken Stew crock pot creation that I found on PaleOMG’s site ( because, let’s be real, that’s where we get ALL of our recipes. Juli is an absolute Paleo genius, everything from her site is always amazing and really simple to make. I quadrupled the recipe since I decided to be nice and share it with my family. I also used chicken thighs instead of chicken breasts and it turned out equally delicious. Below is the original recipe that probably serves 3-4 people.


  • 1 tbs. olive oil
  • 1 lb. chicken breast
  • ½ cup chicken broth
  • 1 can diced tomatoes
  • 1 onion, diced
  • ½ jar of roasted red peppers
  • 2 cloves of garlic
  • 1 tbs. chili powder
  • 2 tsp. cumin powder
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • Pepper to taste


  1.  Combine all ingredients in the crock pot
  2.  Turn on high for 3.5-4 hours or until your chicken is shreddable
  3.  Enjoy!

Happy Monday 🙂



4 thoughts on “Mexican Chicken Stew

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