In a slow cooker or a large saucepan with a lid, add all the stew ingredients, except the lime and coriander, and mix well.
Put the lid on and cook on as low a heat as possible for about 3–4 hours, checking every hour or so, giving it a stir and topping up with boiling water, if necessary.
When the chicken pulls apart easily, remove from the heat and leave to stand somewhere warm while you cook the rice.
Sprinkle with the coriander and serve with wedges of lime. Enjoy your Mexican Chicken Stew Slow Cooker dish.
Serve the Mexican chicken stew with either rice or with some Mexican Patatas Bravas.