Slow-Cooker Chipotle Chicken Stew

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  • Level: Easy
  • Total: 8 hr
  • Prep: 30 min
  • Cook: 7 hr 30 min
  • Yield: 4 servings
Tender chunks of chicken get cooked into a bright, saucy stew with complex flavors reminiscent of Mexico’s chicken tinga. Serve with warm tortillas and a variety of toppings for added satisfaction.



  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. 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.
  2. 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.