Tex-Mex Chicken Stew

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READY IN: 7hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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