There’s something special about coming back to your RV after a long day outdoors and being greeted by the smell of dinner simmering away. That’s exactly what this Slow-Cooker Chipotle Beef Stew delivers — a rich, smoky, slightly spicy stew that feels like a warm hug in a bowl.
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A Smoky, Hearty Stew That Practically Cooks Itself
Lisa and I love slow-cooker recipes when we’re gate guarding or traveling because they’re set it and forget it meals. Toss everything in before heading out for the day, and by the time we’re back, the RV smells amazing and dinner’s ready to serve.
This stew is packed with tender chunks of sirloin, sweet corn, fire-roasted tomatoes, and a blend of poblano and chipotle peppers that add just the right amount of smoky heat. The flavors develop slowly over the day, creating a deep, hearty richness you just can’t get from stovetop cooking.
And the best part? Minimal prep and minimal dishes — ideal for RV life or anyone who just wants a no-fuss dinner that tastes like you spent hours in the kitchen.
Slow-Cooker Chipotle Beef Stew Recipe
Rating: ★★★★★
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Yield: 6 servings
Ingredients
Stew:
- 1 lb boneless beef top sirloin, trimmed and cut into 1-inch cubes
- 1 package (12 oz) frozen whole kernel corn, thawed
- 2 large onions, chopped (2 cups)
- 2 poblano chiles, seeded and diced
- 3 cloves garlic, chopped
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
Toppings:
- 1 avocado, pitted, peeled, and cut into 12 wedges
- 12 baked tortilla chips, crushed
- 6 small cilantro sprigs, chopped
- 6 tablespoons reduced-fat sour cream
Directions
- Spray a 4- to 5-quart slow cooker with nonstick cooking spray.
- Microwave the frozen corn uncovered on High for 2 minutes or until thawed.
- Add corn, beef, and all remaining stew ingredients to the slow cooker; stir to combine.
- Cover and cook on Low for 8–10 hours (or High for 4–5 hours) until the beef is fork-tender.
- Divide the stew evenly among six bowls. Top each with avocado slices, crushed tortilla chips, cilantro, and a spoonful of sour cream.
Why You’ll Love This Recipe
- Easy Prep: Toss everything in the slow cooker and let it work its magic.
- Smoky Flavor: Chipotle chile and poblano peppers add a deep, rich smokiness that makes this stew unforgettable.
- Perfect for Meal Prep: It reheats beautifully — ideal for busy days on the road.
- RV-Friendly: Minimal dishes and simple ingredients that are easy to find at any grocery store.
Tips & Variations
- Turn up the heat: Add a second chipotle pepper or a spoonful of adobo sauce for more spice.
- Add beans: Stir in a can of black beans or pinto beans near the end of cooking for added texture.
- Make it creamy: Mix in ¼ cup light cream cheese during the last 15 minutes of cooking for a silky finish.
- Low-carb version: Skip the tortilla chips and serve with riced cauliflower.
Serving Ideas
We love serving this stew with a side of Dutch oven cornbread or a crisp green salad with an avocado-lime dressing. The creamy sour cream on top helps balance the smoky spice, and those crushed tortilla chips add the perfect crunch.
If you’re hosting friends or family on the road, it’s an easy crowd-pleaser that tastes like it came straight out of a campfire kitchen.
Recommended Gear (Affiliate Links)
- Crock-Pot 8-Quart Multi-Use XL Express Crock
- Joseph Joseph Chop2Pot Folding Cutting Board
- OXO Good Grips 3-Piece Peeler Set
Slow-Cooker Chipotle Beef Stew
Ingredients
Equipment
Method
- Spray a 4- to 5-quart slow cooker with nonstick cooking spray.
- Microwave the frozen corn uncovered on High for 2 minutes or until thawed. ( You can skip this step if you like. It'll cook for 8 hours in the crock pot.
- Add corn, beef, and all remaining stew ingredients to the slow cooker; stir to combine.
- Cover and cook on Low for 8–10 hours (or High for 4–5 hours) until the beef is fork-tender.
- Divide stew evenly among six bowls. Top each with avocado slices, crushed tortilla chips, cilantro, and a spoonful of sour cream.
Notes
Tips & Variations
- Turn up the heat: Add a second chipotle pepper or a spoonful of adobo sauce for more spice.
- Add beans: Stir in a can of black beans or pinto beans near the end of cooking for added texture.
- Make it creamy: Mix in ¼ cup light cream cheese during the last 15 minutes of cooking for a silky finish.
- Low-carb version: Skip the tortilla chips and serve with riced cauliflower.
Final Thoughts
If you’re looking for a meal that’s hearty, healthy, and easy to throw together in your RV kitchen, this Slow-Cooker Chipotle Beef Stew checks all the boxes. It’s a one-pot wonder that brings bold Southwestern flavor with minimal effort.
We like to make a batch on Sunday, enjoy it for dinner that night, and then pack leftovers for quick lunches during the week.
It’s proof that even when living small, you can eat big.
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