Slow-Cooker Chipotle Chicken Stew

Prep: | Cook: | Total: | Serves:

Ingredients

  • 1‌1⁄4 lb skinless, boneless chicken thighs, cut into 2" pieces
  • 2 tsp ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 onion, chopped
  • 1 15-oz can fire-roasted tomatoes with green chiles
  • 1 Chipotle chili in adobo sauce, seeded and chopped, plus 1 Tbs sauce from can
  • 1⁄2 tsp dried oregano
  • 1 C frozen corn, preferable fire-roasted, thawed
  • 8 corn torillas
  • 1⁄4 C crumbled Cotija cheese
  • 1 avocado, diced
  • 1⁄2 C fresh cilantro, torn

Directions

  1. Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1⁄2 teaspoon salt and a few grinds of pepper.
  2. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1⁄2 teaspoon salt.
  3. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7‌1⁄2 hours. Add the corn and stir until warmed through.
  4. Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.
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