Chicken and Chorizo Stew (Slow Cooker)
Ready In: 8 hrs 30 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 3 medium onions, minced
- 8 garlic cloves, minced
- 1⁄4 teaspoon salt
- 3 1⁄4 lbs boneless skinless chicken thighs, trimmed of excess fat
- 2 cups low sodium chicken broth, chilled
- 1 (15 ounce) can diced fire-roasted tomatoes, chilled
- 12 ounces chorizo sausage, cut in 1/2-inch slices
- 1⁄4 cup minute tapioca
- 3 tablespoons minced chipotle chiles in adobo
- 1 tablespoon brown sugar
- 1 1⁄2 cups frozen corn, thawed
- 1 (14 ounce) can black beans, drained & rinsed
- ground black pepper
Directions
- Heat the oil in a nonstick skillet over medium heat until the oil is shimmering. Ad the onion, garlic, 1/4 tsp salt and cook until the onions are soft & slightly browned.
- Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine.
- Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours).
- Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon.
- Stir in the corn & black beans. Let stand about 15 minutes until they are heated through.
- Season with salt & pepper to taste. Serve.
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