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Home / Recipes / Keto Dinners

Spicy Crockpot Chicken Chili Pepper Stew

By Lisa MarcAurele · Aug 17, 2020 · 33 Comments

1.4K shares
Jump to Recipe
spicy crock pot chicken recipe
crockpot spicy chicken
spicy crock pot chicken recipe

Looking for something super flavorful that only takes minutes to prep? This spicy crockpot chicken stew is a one-pot slow cooker dish with a creamy broth and a spicy kick!

spicy crock pot chicken chili pepper stew
Article Index
  • Slow Cooker Chili Pepper Chicken Stew
  • Extra Spicy Crockpot Chicken
  • Variations for this recipe
  • Other low carb soup and stew recipes
  • Spicy Chicken Crockpot Recipe
  • Recipe

Slow cooker recipes are known for being easy. But this spicy crockpot chicken stew might be the best one yet! It’s hearty and flavorful, plus everything comes together in one pot. 

The inspiration for this stew comes from a Spicy Chilli Chicken recipe by fellow blogger Blessing at Global Food Book. I used similar ingredients but decided to cook everything in my crock pot instead of the oven. That makes this dish super easy to prep.

All you have to do is throw the ingredients in the pot and let it sit in the refrigerator for at least six hours. That means you could prep it in the morning and then start cooking at lunch. Or, even easier, prep everything the night before and just turn it on the next day!

The result is a creamy stew with a kick that is absolutely delicious and packed with flavor. That’s why this spicy crock pot recipe may become one of your new favorite weeknight dishes!

Slow Cooker Chili Pepper Chicken Stew

This recipe only takes minutes to prepare. And by using the crock pot for marinating the ingredients, it cuts down on dirty dishes, too!

spicy crockpot chicken ingredients

First, we’ll combine the ingredients in the crock pot to marinate:

  1. Cut the chicken into bite-sized pieces. Slice the jalapeños and chop the chili pepper, bell pepper, and green onion.
  2. Place all the ingredients into a crock pot (4 quart or larger). If your peanut butter is very thick, you may want to whisk it into the broth so it’s fully blended, but this step is optional.
  3. Place in the refrigerator covered and allow the ingredients to marinate for at least 6 hours or overnight.
ingredients combined in crock pot

Now it’s time to cook the stew:

  1. Remove the pot from the refrigerator and allow it to sit at room temperature 15-20 minutes. This will help prevent cracking the pot from a sudden temperature change.
  2. Place the pot in the slow cooker stand and turn the heat to low.
  3. Cook on low for 6 to 8 hours.

Your crockpot spicy chicken is ready to enjoy! With six servings in this recipe, you can easily feed a large family or save the leftovers to enjoy throughout the week.

Extra Spicy Crockpot Chicken

Now I’m a fan of hot food, but this dish set my mouth on fire. I served it with full fat sour cream and thought it was perfect. 

If you don’t enjoy as much spice, there are a few ways to cool this dish down. For example, choose something mild for the large chili pepper. I used a poblano, but you could use something milder. 

I also used two jalapeños, one seeded and one unseeded. If you seed both of them, that will reduce the spice. Finally, you can reduce the amount of crushed red pepper in the recipe.

Feel free to experiment until you find your perfect spice level.

chili pepper chicken in serving bowls

Variations for this recipe

Want to add or change some things about this spicy chicken crockpot recipe? There are a few ways to play around with the flavors and ingredients.

First, if you have an allergy to peanuts, you could substitute sunflower seed butter. The other option is to leave out that ingredient, but it does add some nice flavor and thickness.

You could also add more vegetables like onion or celery. These would add texture as well as deepen the flavor. And of course, you can use any kind of peppers you like.

Finally, if you want something even heartier, you could use cooked cauliflower rice. Either serve the stew over the low carb rice, or stir it right into the crock pot before serving!

serving crockpot spicy chicken chili stew

Other low carb soup and stew recipes

Looking for more keto soup or stew recipes that are easy to make? Check out a few of these favorites:

  • Slow Cooker Turkey Chili (No Beans) without beans is low-carb, full of flavor, and dairy-free, although you can add sour cream and cheese if you prefer!
  • Mexican Chicken Soup (Crock Pot) only requires four simple ingredients, and everything comes together in the slow cooker.
  • Broccoli Cauliflower Cheese Soup made with sausage and bacon is an easy and comforting dish that’s packed with flavor!
  • Keto Vegetable Beef Soup based on a classic Filipino recipe is hearty, warming, and quick to prep.
  • Low Carb Zuppa Toscana is packed with sausage and healthy vegetables for a keto version of this favorite Italian cream soup!

Spicy Chicken Crockpot Recipe

When it comes to slow cooker dishes, this is definitely one of my favorites. Even though it’s hotter than I expected, I absolutely love the flavor. It’s just an excuse to eat it with more sour cream!

But what I really love about this spicy crock pot recipe is how little time it takes to prepare. And the fact that it can be put together the night before is even better! Simple dishes like this make eating delicious low carb meals a breeze.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

spicy crockpot chicken stew recipe

Spicy Crock Pot Chicken Stew

4.92 from 12 votes
This spicy chili pepper chicken can be prepared the night before and slow cooked in the crock pot the next day. A super quick and easy meal to make ahead.
Prep Time:10 minutes mins
Cook Time:6 hours hrs
Total Time:6 hours hrs 10 minutes mins
Course: Main Course
Cuisine: Mexican
Print Pin Review Recipe Save Recipe View Collections
Servings: 6 servings
Calories: 150

Video

Ingredients

  • 3 pieces skinless chicken breasts cut into bite size
  • 2 jalapeno peppers sliced (seeded if desired)
  • 1 large chili pepper
  • 1 green or red bell pepper
  • 8 ounces chicken bone broth
  • 1 tablespoon crushed red pepper
  • ½ cup chopped green onions
  • 6 teaspoons peanut butter
  • 4 teaspoons lemon juice
  • 4 teaspoons soy sauce
  • 2 teaspoons olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon minced garlic
  • ½ teaspoon fresh ground black pepper
  • pinch of salt
US Customary - Metric

Instructions

  • Place all ingredients into a 4 quart crock pot or larger.
  • Marinate at least 6 hours or overnight.
  • Remove crock from refrigerator and allow to sit at room temperature 15-20 minutes to prevent cracking crock.
  • Place crock on slow cooker stand and turn crock pot on low.
  • Allow to cook on low setting 6 to 8 hours.

Notes

Makes 6 servings
Nutrition per serving: 150 calories, 5.3g fat, 386mg sodium, 4.9g carbs, 1.3g fiber, 3.6g net carbs, 20g protein

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 150 | Carbohydrates: 4.9g | Protein: 20g | Fat: 5.3g | Sodium: 386mg | Fiber: 1.3g

Additional Info

Net Carbs: 3.6 g | % Carbs: 10.1 % | % Protein: 56.3 % | % Fat: 33.6 % | SmartPoints: 3
Values
Array
(
    [calories] => 150
    [carbohydrates] => 4.9
    [protein] => 20
    [fat] => 5.3
    [sodium] => 386
    [fiber] => 1.3
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: February 28, 2015... Last Updated: August 17, 2020, to provide more tips and information about the recipe.

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Reader Interactions

Comments

  1. Kim

    July 04, 2020 at 10:18 am

    Do you think this would freeze?

    Reply
    • Lisa MarcAurele

      July 04, 2020 at 11:04 am

      This stew should freeze well as I've had success with similar recipes.

      Reply
  2. Vanessa

    March 06, 2019 at 9:18 am

    4 stars
    We really like this recipe!! I feel like it's something you could definitely add to - the next time I make it I'm going to add celery and onion and maybe some carrot. I also think it would also be good with curry powder since it has that ginger/garlic savory base. It had a kick of spice which we enjoyed, too! Ideal situation - you whisk the peanut butter into the broth, soy sauce and lemon juice. If you don't have time (I didn't...) you'll get chunks of peanut butter (or at least I did).

    Reply
  3. Dan Danielson

    February 19, 2019 at 1:03 pm

    5 stars
    This is a wonderful low carb recipe! Ive made it several times now and each time the peppers vary due to availability and freshness but i like it spicy! Someone asked if marinating is necessary and I find it not to be. Thank you!

    Reply
  4. Charli

    February 04, 2019 at 10:11 pm

    Hello, made this tonight (in the fridge marinating now). But, I struggled with the recipe a little, wondering if you could clarify a few things.

    1) One large chili pepper: What kind? There are soooo many kinds of chili peppers , (anaheim? serrano? poblano?) You mention jalapeños separately but is this "one large chili pepper" suppose to me mild? Not sure what you were going for here, so I took a wag and went with anaheim.

    2) A green or red bell pepper: chopped? into large or small pieces? Tried to see from pic but couldn't really tell. I started with small chopped but then you mentioned the dish is stew-like so I put some big chunks in there too.

    Thanks.

    Reply
    • Lisa MarcAurele

      February 05, 2019 at 8:36 am

      Any large chili pepper can be used. I believe mine was a poblano. I chopped my pepper pieces small, but size doesn't really matter.

      Reply
  5. Gregory P Harvey

    September 15, 2018 at 5:12 pm

    5 stars
    As my nose runs I thought I would post a note here on this tasteful delightful meal. I mixed up a batch this today and all I can say is this is delicious. Flavor and heat is on point. I had to grab a few of the ingredients on the list I did not have. I went with diced jalapenos and diced chilies and upped the red crushed pepper. Definitely marianate overnight for max flavor. Cooked all day on medium setting and the taste is awesome. Thank you to the original recipe chef. Forgot to mention the low carb thing. That's always a plus being type 2.

    Reply
    • Lisa

      September 15, 2018 at 8:46 pm

      Blessing deserves the credit for this tasty dish. I really love it too, especially the spice.

      Reply
  6. April

    September 07, 2018 at 7:10 am

    How does this turn out without any kind of peanut butter or peanut butter substitute? MANY food allergies in the house and don't want to chance it. Wondered if it would be any good just omitting that ingredient without adding something else. thanks

    Reply
    • Lisa

      September 07, 2018 at 8:21 am

      The peanut butter is for flavor and thickening. It should be fine without.

      Reply
  7. janet

    March 19, 2018 at 3:05 pm

    Had to send you another comment... we are all sick with colds so I put this recipe in the crockpot on Saturday and we have been eating it ever since. Fab for when you're sick and really clears out your sinuses! : )

    Reply
    • Lisa

      March 20, 2018 at 6:27 am

      Good to know. Hope you all feel better soon!

      Reply
  8. Fonda

    December 14, 2017 at 3:22 pm

    5 stars
    I made this last week and it was awesome! It didn't look to pretty, but the flavor was definitely there.

    Reply
  9. Kelly

    November 07, 2017 at 5:04 pm

    Has anyone done this recipe without marinating 6 hrs+? I would love to make this tonight but obviously don’t have time to marinate. Thanks!

    Reply
  10. Steph

    April 16, 2017 at 10:41 am

    I've just entered all of the ingredients on mfp I see 8 net grams of carbs....Is there a sub I could make to decrease the carbs?

    Reply
    • Lisa

      April 16, 2017 at 10:46 am

      You may want to check each ingredient MFP is using. That number doesn't sound right. MFP can be inaccurate.

      Reply
  11. Karen

    January 27, 2017 at 7:23 pm

    5 stars
    Simply delicious. Going to make cauliflower rice next time to serve this over. Thank you for this recipe.

    Reply
    • Lisa

      January 28, 2017 at 4:26 am

      That sounds like a perfect combo adding in the cauli rice!

      Reply
  12. Sharon

    January 15, 2017 at 11:56 pm

    5 stars
    Sounds delicious! What nut butter would you suggest instead of peanut butter (peanut allergies)?

    Reply
    • Lisa

      January 16, 2017 at 4:49 am

      I'd do sunflower seed butter. It's the closest thing for those with nut allergies. But, you could use almond butter if you don't have a reaction to that. However, I find sunflower seed closer to peanut butter.

      Reply
  13. janet

    December 30, 2016 at 1:09 pm

    5 stars
    I don't comment very often, but I had to let you know.
    I was searching for a recipe to use up the last of the season harvest of peppers we had grown and came across this. With some adjustments to suit my family (more garlic and hot peppers) we made this. It was delicious!

    I have made it 3 times in the last 2 weeks and it is a super hit. I have used jalapenos, pepperocini, and pasilla for the hot peppers and mini sweet peppers instead of bell peppers. The broth turns out great and we even tried it with a bundle of chard added to make it a meal in a pot
    Fabulous either way, thanks for posting this recipe!

    Reply
    • Lisa

      December 30, 2016 at 3:07 pm

      Thanks for writing in Janet! The pepper mix sounds fantastic.

      Reply
  14. Katherine

    April 17, 2015 at 9:57 am

    Just wondering if you know nutritional info. My husband was pre-diabetic and keeps his blood sugar down by eating low carb. I think this recipe would qualify, but wondered if you had the calculation?

    Reply
    • Lisa

      April 17, 2015 at 10:42 am

      I know I calculated the nutritional information at one time, but it seems to have gotten lost in an update. I'll redo as soon as I get the chance. Thanks for letting me know. Hope to fix it later today.

      Reply
  15. Shannon @ Dinner from the Heart

    February 28, 2015 at 12:45 pm

    You could keep the flavor of the jalapenos and reduce the heat if you cut your crushed red pepper portion in half. Those babies make a dish SPICY!! This dish sounds perfect for lunch or dinner. I love that it's low carb and that you thickened it with peanut butter. What a yummy combination. 🙂

    Reply
  16. Kacey @ The Cookie Writer

    February 28, 2015 at 11:20 am

    We love spicy, we love easy, and we love using the slow cooker during the winter months! I think my husband would really love this recipe!

    Reply
    • Lisa

      February 28, 2015 at 11:27 am

      This recipe is all of that!

      Reply
  17. Brandy M

    February 28, 2015 at 10:15 am

    Anything in the crock pot is great, easy and you can throw it together in just a few minutes. This recipe is great for this cold winter!

    Reply
    • Lisa

      February 28, 2015 at 11:26 am

      It's a recipe that's sure to warm you up.

      Reply
  18. Dee Dee (My Midlife Kitchen)

    February 28, 2015 at 8:52 am

    You really can't go wrong with a crockpot and any given protein. I love how easy the crockpot makes my life--and makes my dinner! :o) Will have to toss this one in for dinner very soon.

    Reply
    • Lisa

      February 28, 2015 at 11:28 am

      I agree and I really should use the slow cooker more often.

      Reply
  19. kristy @ the wicked noodle

    February 28, 2015 at 8:23 am

    All of the flavors in this easy chicken dish sound sooo good!! I'm a spice fan anyway, but the combination of peanut butter, soy, ginger, etc. in combination sound too good to resist. Thanks for sharing!

    Reply
    • Lisa

      February 28, 2015 at 11:28 am

      Your welcome. Enjoy!

      Reply
4.92 from 12 votes (5 ratings without comment)

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