Slow-Cooker Chipotle Chicken Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 110 milligrams
- Sodium
- 600 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 7 grams
- Protein
- 39 grams
- Total: 8 hr
- Prep: 30 min
- Cook: 7 hr 30 min
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.