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.
| Level: | Easy |
| Total: | 8 hr |
| Prep: | 30 min |
| Cook: | 7 hr 30 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Fantastic! Place over a little Spanish or white rice and it’s a great healthy dinner with just a little bit of a kick.
Great recipe and easy!!!
It was very good, I added chicken broth to make it more like a soup and some peas and corn. My husband even told me the next day that the soup he ate yesterday was delicious. Now, I guess I will be making it more often and putting it in my list of favorites.
Absolutely delicious and super easy. Corn tortillas aren’t necessary. I doubled the chipotle peppers and added some lime for a little extra brightness.
This was delicious, but the corn tortillas were not a good choice for the side because they were too flimsy.
Used Feta cheese instead of Cojita. Needs a little flavor but a pretty good recipe
Delicious! If you have a hot crockpot, one that cooks quickly, you may need to shorten the time. Ours is done in 5 hours on low. We couldn’t find Cotija cheese so I use goat cheese crumbles.
This was excellent! I got rushed in my time, so I set the pot at high for 2 hours to switch to low for the next 1.5 hours. I was swamped with other party preparations so I totally forgot to add the cojita cheese and avocado at the end! Lol but it was a favorite anyway. I doubled the recipe as we had 12 people but there was plenty of leftovers so the original amount would probably have been enough. I also could not find the tomatoes with chiles, but didn’t the fire roasted so I added green chilies. I also did not find fire roasted corn, so I dumped the frozen kernels in a cast iron skillet with green chilies to roast.
I make this all the time. You can put it together in the morning and plug in seven hours before dinner. The stew has a great flavor. I always add extra chipotle at the end for me because I love spice. I usually serve with tortilla chips instead of tortillas.
You will make this one again and again. I used chicken breasts because I just can’t get behind chicken thighs no matter how hard I try.