Name: Slow-Cooker Chipotle Chicken Stew
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT7H30M0.000S
Total time: P0Y0M0DT8H0M0.000S
Yield: 4 servings
Ingredients: 1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces; 2 teaspoons ground cumin; Kosher salt and freshly ground pepper; 1 onion, chopped; 1 15-ounce can diced fire-roasted tomatoes with green chiles; 1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can; 1/2 teaspoon dried oregano; 1 cup frozen corn (preferably fire-roasted), thawed; 8 corn tortillas; 1/4 cup crumbled Cotija cheese; 1 avocado, diced; 1/2 cup fresh cilantro, torn

Directions

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. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
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.

Courtesy of Food Network Magazine

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Slow-Cooker Chipotle Chicken Stew

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