Latin Chicken Stew


  • 2 lbs. boneless chicken breasts cut into strips
  • 2 t. ground cumin divided
  • 1 1/4 teaspoon salt divided
  • 1/4 teaspoon pepper
  • Cooking oil such as olive or avocado oil
  • 1 teaspoon paprika
  • 1 cup chicken broth or bone broth
  • ½ cup salsa
  • 3 cloves minced garlic
  • 2 lbs. potatoes sweet potatoes or yams, cut into small 1” chunks
  • 1 cup jarred roasted red pepper diced OR 1 cup fresh red pepper, diced
  • 1/3 c. loosely packed fresh cilantro chopped


  1. Sprinkle chicken with ½ teaspoon ground cumin, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
  2. If using a crockpot, heat oil in large skillet over medium-high heat until hot. Add chicken and cook until browned on all sides, about 10 minutes. Remove chicken from heat. If using an instant pot, do this step in the instant pot on saute.
  3. In a small bowl, combine paprika, chicken broth, salsa, garlic, remaining 1 ½ teaspoon cumin, and remaining 1 teaspoon salt.
  4. In a 5-6 quart slow cooker or instant pot, place chopped potatoes or yams. Place chicken and diced red pepper on top of potatoes and pour broth mixture over chicken.
  5. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours. Or seal instant pot and cook on Stew for 30 minutes. Once done and steam released if using instant pot, stir in cilantro and break up chicken as desired (we like large chunks, but shredded works too!). Serve and enjoy!

Recipe Notes

If you can tolerate beans and are not on a Whole30, this stew is delicious with a can of black beans. Rinse the beans and add to the crockpot or instant pot at the same time you add the chicken and potatoes.