SLOW-COOKER CHIPOTLE CHICKEN STEW

Slow-Cooker Chipotle Chicken Stew image

Provided by Food Network Kitchen

Time 8h

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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.