Slow Cooker Chipotle Chicken Stew

Smoky, hearty, and brimming with tender vegetables, this Slow Cooker Chipotle Chicken Stew is the kind of meal that makes homestead living feel abundant and effortless. With a little prep the night before, you can let your slow cooker do the work while you tend to your day. By dinnertime, you’ll have a rich, flavorful stew that pairs beautifully with cornbread, biscuits, or sourdough.

One of my favorite parts of this recipe is using our own homegrown chicken, garden-fresh root vegetables, and my stash of homegrown dried chipotles. Every bite carries the flavor of the homestead, making this stew not just nourishing but deeply personal.

Why You’ll Love This Stew

• Make-ahead friendly: Chop the veggies the night before and marinate the chicken overnight for deeper flavor.  
• Nourishing ingredients: Root vegetables and winter squash add substance and nutrition.
• Flexible consistency: Use less broth for a thick stew or more for a cozy soup.
• Homegrown goodness: Chicken, veggies, and chipotles straight from the homestead.

Ingredients 

• Chicken breasts – tender, protein-rich, and perfect for soaking up smoky marinade.
• Avocado or coconut oil – healthy fats that add richness and help vegetables caramelize.
• Onion – aromatic base that deepens flavor as it cooks low and slow.
• Turnip – earthy and slightly peppery, adding depth to the stew.
• Rutabaga – sweet and hearty, a wonderful complement to other root vegetables.
• Winter squash (acorn or butternut) – naturally sweet, creamy, and full of seasonal comfort.
• Diced tomatoes – bright acidity to balance the smoky richness.
• Chicken bone broth – nourishing liquid that ties everything together; adjust for stew or soup.
• Season salt – a balanced blend that enhances every ingredient.
• Dried basil – subtle herbal note that lifts the overall flavor.
• Dried ancho pepper – mild heat with a smoky undertone.

Marinade

• Dried chipotle peppers – smoky, spicy, and the heart of this stew’s flavor (mine are homegrown!).
• Garlic cloves – pungent and savory, adding depth to the marinade.
• Honey – natural sweetness to balance the heat.
• Ground mustard – tangy bite that sharpens the flavor profile.
• Chili powder – warm spice that layers beautifully with chipotle.
• Apple cider vinegar – bright acidity to tenderize the chicken and balance richness.
• Tomato sauce – smooth base that melds flavors together.
• Unrefined sea salt – mineral-rich seasoning for a clean, natural taste.
• Ground black pepper – classic spice that rounds out the marinade.

Instructions

Marinate the chicken:

1. Cut chicken into cubes.
2. Combine all marinade ingredients in a large bowl or measuring cup with a lid.
3. Stir to combine, then add chicken and coat well.
4. Cover and refrigerate overnight.

Prepare the stew:

1. Place oil in the bottom of your slow cooker.
2. Add onions in a single layer, followed by turnip, rutabaga, and winter squash.
3. Use tongs to transfer marinated chicken cubes on top of the vegetables.
4. Add diced tomatoes.
5. Sprinkle with season salt, dried basil, and dried ancho pepper.
6. Pour leftover marinade over the top, then add chicken broth.
7. Cook on low for six hours.

Homestead Prep Tip

This recipe is tailor‑made for busy days. By marinating the chicken and chopping the vegetables the night before, you’ll have everything ready to go in the morning. Simply toss the ingredients into the slow cooker, set it on low, and let the flavors develop while you go about your day. Dinner practically makes itself, leaving you free to focus on homestead projects or enjoy time with family.

My Favorite Slow Cooker

I make this Slow Cooker Chipotle Chicken Stew in my absolute favorite nontoxic slow cooker. After years of trying different models with questionable coatings and tricky cleanup, I finally found one that truly aligns with my sustainable homestead values. 

It’s beautiful, easy-to-clean, dual purpose, and best of all, it’s completely nontoxic.

Read more here about my favorite nontoxic slow cooker.

Serving Suggestions

This Slow Cooker Chipotle Chicken Stew is delicious on its own, but it shines when paired with:

• Gluten-Free Cornbread – tender, golden, and perfect for soaking up smoky broth.
• Paleo Biscuits – nutrient-dense, grain-free, and a wonderful complement to hearty stew. 
• Einkorn Sourdough – crusty, tangy, and made with love.

Leftovers reheat beautifully, making it a perfect meal to share with neighbors or save for busy days.

Slow Cooker Chipotle Chicken Stew

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• Author: Kathleen | Roots & Boots
• Prep Time: 30-45 minutes
• Cook Time: 6 hours
• Total Time: 0 hours
• Yield: 8 servings 1x

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Description

Smoky, hearty, and full of tender vegetables, this chipotle chicken stew is the perfect make‑ahead meal. Prep the marinade the night before, toss everything into the slow cooker in the morning, and by dinnertime you’ll have a rich, flavorful stew that pairs beautifully with cornbread.

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Ingredients

Scale 1x2x3x

• 4 chicken breasts
• 2 tablespoons avocado or coconut oil.
• 1 medium onion, chopped
• 1 turnip, peeled and diced into ¾-inch cubes
• 1 rutabaga, peeled and diced into ¾-inch cubes
• 1 cup winter squash (acorn, butternut), peeled and diced into ¾-inch cubes
• 1 14.5-ounce can diced tomatoes 
• 1-2 cups chicken bone broth (1 cup for stew, 2 or more for soup)
• 2 teaspoons season salt (I love Redmond’s organic season salt)
• 1 teaspoon dried basil
• 1 teaspoon dried ancho pepper, ground or minced 

Marinade

• 3 dried chipotle peppers
• 3 cloves garlic
• ¼ cup honey
• 1 tablespoon ground mustard
• 1 teaspoon chili powder
• 2 tablespoons apple cider vinegar
• 8 ounces tomato sauce
• ½ teaspoon unrefined sea salt
• ½ teaspoon ground black pepper

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Instructions

Marinate:

1. Cut chicken breasts into 1-inch cubes.
2. Combine all remaining marinade ingredients in a large bowl.  I like to use a 4-cup glass measuring cup with a lid.  Stir to combine, then add chicken and stir to coat the cubes in the marinade.
3. Cover and marinate overnight.

Prepare the stew:

1. Place the avocado or coconut oil in the bottom of a slow cooker.
2. Add the onions in a single layer, then turnip, rutabaga, and winter squash.
3. Use tongs to transfer the chicken cubes on top of the vegetables.
4. Add the tomatoes.
5. Sprinkle with season salt, dried basil, and dried anchos.
6. Pour the leftover marinade over the top, then add chicken broth.
7. Cook on low for six hours.

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