Crockpot Mexican Stew

A bowl of Crockpot Mexican Stew.

The weather is finally cooling down, and my schedule continues to be hectic. So, I only have two things on my mind when it comes to meals. Comfort and slow cookers! This Crockpot Mexican Stew was just the right meal. Anything that I can prep the night before and dump into the crockpot in the morning is a winner for me. I had some bison stew meat in the freezer and decided it would go well with some of my favorite Mexican flavors. Grass-fed beef stew meat could also be used for this Crockpot Mexican Stew or even dark chicken meat.

I absolutely love the Fall. Sadly, here in Northern California, we have barely had a chance to experience it yet. We were still having record hot days just a few weeks ago! If the sun goes behind a cloud, or there's a drop of rain, bring on a sweater and some boots. I crave warm, comforting meals immediately. Even if it does get hot again in the afternoon, I'll take what I can get!

Crockpot Mexican Stew served over cauliflower rice and a side of fresh avocado. Served in a blue bowl on a light blue wooden table.

As you've probably noticed in my previous books, I love to use salsa as the main flavor ingredient. Especially for my Mexican inspired crockpot meals. It saves a ton of time with not having to chop all the onions, garlic, tomatoes, and herbs separately, and the flavors are bold. So I did the same here by purchasing one of my favorite fresh, organic salsa verde from the market (you can also use the homemade recipe in my book Against all Grain). You can pick your favorite salsa and decide what heat level you want. Make sure there's no added sugar or citric acid, which is usually derived from corn.

Chayote Squash is native to Mexico and perfect for this dish. Besides the fact that I love the mild flavor, it's perfect for soaking up the flavor of the chili. If you cannot find it, zucchini or another squash would be a great substitute. The cool cashew lime “sour cream” and diced avocado on top lend a cool flavor that perfectly complements the mild spice of the dish. We served this Crockpot Mexican Stew over the coconut-lime cauliflower rice from page 126 in my first cookbook, but any cauliflower rice recipe will work!

Crockpot Mexican Stew served over cauliflower rice and a side of fresh avocado. Served in a blue bowl on a light blue wooden table and a picture of a Chayote squash Crockpot Mexican Stew served over cauliflower rice and a side of fresh avocado. Served in a blue bowl on a light blue wooden table.

Crockpot Mexican Stew


SERVES: 6 to 8

Cuisine: Mexican

Category: Dinner

PREP TIME: 20 mins

COOK TIME: 6 to 8 hours mins TOTAL TIME: 26 mins


  • 1/2 pound bacon (I use this sugar-free one)
  • 2 pounds bison stew meat or grass-fed beef stew meat
  • 2 cups chicken or beef stock
  • 1 cup fresh salsa verde (you choose the spice, we like mild)
  • 3 cups seeded and diced poblano peppers
  • 3 cups seeded and diced chayote squash
  • diced avocado, cashew sour cream, and cilantro for garnish

Cashew Sour Cream

  • 1/2 cup cashew butter, room temperature
  • 2 tablespoons warm water
  • 1 teaspoon lime juice
  • 1/4 teaspoon sea salt


1. Dice the bacon and sauté it in a dutch oven or heavy bottom pot for 5 minutes, until crisp. Transfer the bacon to the slow cooker with a slotted spoon, leaving the grease in the pan.
3. Pat the bison stew meat dry and season generously with salt and pepper. Working in batches, brown it on all sides, about 4 minutes per batch. Transfer the meat to the slow cooker with a slotted spoon.
4. Add the beef or chicken stock, salsa, poblano peppers, and squash to the slow cooker. Cover and cook for 5 hours on high or 8 hours on low.
5. Whisk together all of the ingredients for the cashew sour cream and spoon on top of the hot stew with avocado and cilantro. 

Keywords: mexican, gluten free, against all grain, organic food, clean eating, stew, paleo, whole30, SCD