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“Found the basic recipe in Cooking Light Magazine - I changed some spices and added more juice (with the broth and wine). It sounded like a great way to use up some chicken thighs I got for a steal at the grocery store and it being colder out now, this turned out FANTASTIC!!! My family loved it, and my hubby is VERY picky, he had seconds (which is okay, because it is low cal and good for you).”
4hrs 15mins

Ingredients Nutrition


  1. Combine chili powder, garlic powder, Kosher salt, and pepper; sprinkle over chicken.
  2. Place chicken in an electric slow cooker.
  3. Stir in onion, tomatoes, broth and wine.
  4. Cover with lid; cook on high-heat setting for 3 hours.
  5. Stir in beans.
  6. Cover; cook on high-heat setting 1 hour.
  7. Place 1/3 cup brown rice in each of 3 soup bowls.
  8. Next, place 1 chicken thigh on top of brown rice in each soup bowl;
  9. Ladle 1 1/4 cups stew into each bowl.
  10. Top each serving with 2-3 Tablespoons shredded mexican blend cheese & 2 teaspoons cilantro and 2 teaspoons sour cream.

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