I have a goal of using my slow cooker for more than just pulled pork this winter so I flipped through a few cookbooks recently and flagged a bunch of soups and stews to try. First up was this Tex-Mex Chicken Stew, and it did not disappoint. I love the simplicity of the recipe – other than microwaving the onions to soften them up, it really is a case of dumping everything in the slow cooker and letting it do its thing. The stew is really healthy too, if you’re looking for lighter options here in the new year.
Though it’s light, the stew is hearty and flavorful, and there’s definitely room to make it your own. As written below, it’s not very spicy but feel free to leave in the ribs and/or seeds of the jalapenos or add an additional chipotle chile or two to give it some kick.
By Tracey
Slow Cooker Tex-Mex Chicken Stew
adapted from Slow Cooker Revolution
(Note: if you want to add black beans to the stew, do so at the same time you mix in the corn.)
Ingredients:
- 2 medium onions, minced
- 2 jalapenos, seeds and ribs removed, minced
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon canola oil
- 1 tablespoon chili powder
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1/4 cup Minute tapioca
- 1 tablespoon light brown sugar
- 3 lb boneless, skinless chicken thighs, trimmed
- 2 cups frozen corn
- 1 chipotle chile in adobo sauce, minced
- 1/4 cup minced fresh parsley
Directions:
Combine the onions, jalapenos, garlic, tomato paste, oil, and chili powder in a microwave-safe bowl. Microwave for about 5 minutes (stopping to stir once or twice), or until the onions have softened. Transfer the mixture to the slow cooker.
Add the chicken broth, tomatoes, tapioca, and brown sugar to the slow cooker and stir to combine. Season both sides of the chicken with salt and pepper then add it to the mixture in the slow cooker. Cover and cook on low for 4-6 hours, or until the chicken can easily be shredded.
Remove the chicken to a cutting board and when it’s cool enough to handle, shred it. Meanwhile, allow the stew to sit untouched for at least 5 minutes, then use a spoon to skim any fat from the surface.
Add the corn to the stew then cover and cook on high for 10 minutes to heat it through. Stir the shredded chicken in along with the chipotle chile and cook for 5 minutes to re-warm the chicken. (If the stew is too thick, you can adjust the consistency with additional chicken broth – I didn’t think it was necessary.) Stir in the parsley and season to taste with salt and pepper. Serve as is or over white rice.
