December 28, 2020

Whole30 Salsa Chicken Stew

This Whole30 Salsa Chicken Stew from Autumn Michaelis of Whole Food For 7 keeps going viral for a good reason. It’s simple, hearty, and packed with mouthwatering flavor. Better yet? It’s budget-friendly and takes just 10 minutes to throw together.

Autumn perfected this cozy Whole30 stew with boneless chicken breast, a simple spice mix, garlic, bell pepper, potatoes, fresh, herby cilantro — and of course, zesty salsa. It’s effortless to prepare – just toss everything into a slow cooker or Instant Pot and allow it to cook to perfection. To finish, garnish the soup with crispy chopped bacon, fresh minced scallions, cilantro, and fresh-cracked pepper. Serve and enjoy!

Tips and tricks:

  • Adjust the heat level by adding mild, medium, or hot salsa — or your favorite Whole30-compatible hot sauce.
  • Russet Potatoes or Sweet Potatoes both work great in this recipe. Experiment to discover your favorite flavor profile!
  • Top with fresh cubed avocado and roasted pepitas to add a touch of creaminess and crunch.

This fan-favorite Whole30 soup is sure to impress. Make it tonight, and let us know what you think in the comments below!

Whole30 Salsa Chicken Stew

Whole30 Salsa Chicken Stew Recipe
Recipe Author: Autumn Michaelis | Whole Food For 7
Made By Whole30Made By Whole30

Whole30 Salsa Chicken Stew

Prep Time 10 minutes
Cook Time 4 hours
Cook Time with InstaPot 30 minutes


  • 2 pounds boneless chicken breasts
  • 2 teaspoons ground cumin
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon paprika
  • 1 1/2 cups chicken broth or bone broth
  • 1 cup salsa
  • 3 cloves minced garlic OR 1 teaspoon garlic powder
  • 2 pounds potatoes, cut into 1" chunks We love orange-fleshed sweet potatoes, but can also use russet potatoes
  • 1 cup red bell pepper, diced OR 1 cup jarred roasted red pepper
  • 1/3 cup loosely packed fresh cilantro, finely chopped


  • TRIM chicken breasts and cut into strips.
  • COMBINE cumin, salt, pepper, paprika, broth, salsa, and garlic in a small bowl.
  • PLACE chopped potatoes on the bottom of a 5-6 quart slow cooker or large Instant Pot. Nest chicken and diced red pepper on top of potatoes and pour broth mixture over chicken.
  • COVER slow cooker with lid and cook on low for 8 hours or on high for 4 hours. Or, seal Instant Pot and cook on "stew" for 25 minutes. Once time is up, manually release steam if using an Instant Pot, stir in cilantro and break up chicken as desired — we like large chunks, but shredded works too!
  • SERVE and enjoy!

Autumn Michaelis wearing an apron and holding a bowl of fresh salad smiling at the camera.

Autumn Michaelis

Autumn Michaelis is an ACSM Certified Exercise Physiologist, with a B.S. in Exercise Science from BYU. Though exercise was her first love in the health world, nutrition has become her passion. She created the blog Wholefoodfor7, sharing easy and budget-friendly Whole30, Paleo, and gluten-free + dairy-free recipes for families. In August 2022, Autumn released the newest Whole30 Endorsed cookbook, Whole Food for Your Family. She is mom to 5 boys (yes 5!) and when not in the kitchen can be found adventuring, hiking, and tearing up the dance floor.