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!
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!
First, we’ll combine the ingredients in the crock pot to marinate:
- Cut the chicken into bite-sized pieces. Slice the jalapeños and chop the chili pepper, bell pepper, and green onion.
- 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.
- Place in the refrigerator covered and allow the ingredients to marinate for at least 6 hours or overnight.
Now it’s time to cook the stew:
- 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.
- Place the pot in the slow cooker stand and turn the heat to low.
- 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.
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!
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.
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Spicy Crock Pot Chicken Stew
- 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
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
© 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.
Do you think this would freeze?
This stew should freeze well as I've had success with similar recipes.
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).
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!
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.
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.
Gregory P Harvey
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.
Blessing deserves the credit for this tasty dish. I really love it too, especially the spice.
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
The peanut butter is for flavor and thickening. It should be fine without.
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! : )
Good to know. Hope you all feel better soon!
I made this last week and it was awesome! It didn't look to pretty, but the flavor was definitely there.
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!
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?
You may want to check each ingredient MFP is using. That number doesn't sound right. MFP can be inaccurate.
Simply delicious. Going to make cauliflower rice next time to serve this over. Thank you for this recipe.
That sounds like a perfect combo adding in the cauli rice!
Sounds delicious! What nut butter would you suggest instead of peanut butter (peanut allergies)?
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.
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!
Thanks for writing in Janet! The pepper mix sounds fantastic.
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?
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.
Shannon @ Dinner from the Heart
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. 🙂
Kacey @ The Cookie Writer
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!
This recipe is all of that!
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!
It's a recipe that's sure to warm you up.
Dee Dee (My Midlife Kitchen)
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.
I agree and I really should use the slow cooker more often.
kristy @ the wicked noodle
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!
Your welcome. Enjoy!