Tex-Mex Chicken Stew
- Ready In:
- 7hrs 5mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 2 onions, minced
- 2 jalapeno peppers, stemmed, seeded, and minced
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon vegetable oil
- 1 tablespoon chili powder
- 4 cups low sodium chicken broth, plus extra as needed
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1⁄4 cup minute tapioca
- 1 tablespoon . light brown sugar
- 3 lbs boneless skinless chicken thighs, trimmed
- salt
- pepper
- 2 cups frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- chipotle chile in adobo, minced
- 1⁄4 cup minced fresh cilantro
directions
- Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
- Stir broth, tomatoes, tapioca, and sugar into slow cooker.
- Season chicken with salt and pepper and nestle into slow cooker.
- Cover and cook until chicken is tender, 4-6 hours on LOW.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
- Let stew settle for 5 minutes then remove fat from surface using large spoon.
- Stir in corn and beans, cover, and cook on HIGH until heated through, about 10 minutes.
- Stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
- Stir in cilantro, season with salt and pepper to taste, and serve.
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