Slow-Cooker Chipotle Chicken Stew
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.
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.
