Slow Cooker Tex-Mex Chicken Stew with Corn and Cream Cheese
This hearty slow cooker stew combines tender shredded chicken thighs with bold Tex-Mex flavors including chili powder, diced tomatoes with jalapeños, and Mexican-style corn. The addition of cream cheese creates a rich, creamy base that balances the heat from the spices. A butter-flour paste helps thicken the stew to the perfect consistency. Bush's Chili Magic starter adds authentic southwestern flavor while keeping prep simple. Perfect for busy weeknights or feeding a crowd, this comfort food delivers maximum flavor with minimal hands-on time. Serve with jalapeño wheels and sour cream for extra indulgence.
Ingredients
- 1 12-ounce bag frozen chopped onionsfresh onions1:1fresher flavor
chop 2 medium onions
- 2 tablespoons chopped garlic
- 1 tablespoon tomato paste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 14.5-ounce can tomatoes, diced with zesty jalapenos or green chiles
- 2 15.5-ounce cans BUSH'S® Chili Magic® Chili Starter Texas Recipe
- 1 14.5-ounce can chicken stock
- 2 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- 2 ½ pounds boneless skinless chicken thighs, left whole
- 2 11-ounce cans corn, Mexican-style with red and green peppers, well-drained
- 4 ounces cream cheese, softened
- 1 small can jalapeño wheels, for garnish(optional)
- sour cream, for garnish(optional)
Instructions
- 1
Place onions, garlic, tomato paste, pepper, chili powder, brown sugar, canned tomatoes, chili starter, and chicken stock in slow cooker and stir to mix
- 2
Mix soft butter with flour in small bowl to form paste and stir into slow cooker
- 3
Tuck chicken thighs down into liquid so they are totally submerged, cover and cook on low for seven hours
- 4
Remove chicken to plate or bowl, add corn to cooker and raise heat to high
- 5
Shred chicken with two forks and add back to cooker along with cream cheese
- 6
Stir and heat on high until cream cheese has melted and all ingredients are at serving temperature
- 7
Serve in bowls and garnish with jalapeño wheels and sour cream if desired
Tips
The butter-flour paste will look lumpy at first but dissolves completely as the stew heats, creating perfect thickness without lumps.
Keep chicken thighs whole during cooking for maximum moisture retention, then shred easily with two forks when tender.
Switch to high heat only after removing chicken to prevent overcooking and ensure cream cheese melts smoothly.
Good to Know
Refrigerate up to 3 days in covered container. Reheat gently on stovetop or microwave, adding broth if needed to thin.
Can assemble ingredients in slow cooker insert night before and refrigerate. Add 30 minutes to cook time if starting cold.
Ladle into bowls and top with jalapeño wheels, sour cream, shredded cheese, or chopped cilantro. Serve with cornbread or tortilla chips.
Common Mistakes
Don't skip the butter-flour paste to avoid thin, watery stew.
Keep chicken submerged during cooking to prevent drying out.
Add cream cheese only after removing from heat to prevent curdling.
Substitutions
may need extra salt
chop 2 medium onions
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 6 hours as breasts cook faster and can become dry. Thighs stay more tender and flavorful.
What if I don't have Bush's Chili Starter?
Substitute with one 14.5-ounce can diced tomatoes plus 2 tablespoons chili seasoning mix. You may need to add extra salt to taste.
How long will this keep in the refrigerator?
Store covered up to 3 days. Reheat gently on stovetop or microwave, adding chicken broth if the stew has thickened too much.