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Bowl of Slow Cooker Chipotle Chicken Stew topped with Cotija cheese, avocado, and cilantro on a wooden table

Slow Cooker Chipotle Chicken Stew

This Slow Cooker Chipotle Chicken Stew is a time-saving, flavorful dish that transforms easy ingredients into savory comfort food, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Put the chicken thighs into your slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt, and a few grinds of pepper.
  2. Add the onion, fire-roasted tomatoes, chipotle chile and adobo sauce, oregano, the remaining cumin, and another 1/2 teaspoon salt. Stir to combine.
  3. Cover and cook on low for about 7 1/2 hours. The chicken will be tender, and the sauce will have thickened beautifully.
  4. About 10 minutes before serving, stir in the thawed corn and let it warm through.
  5. Warm the tortillas in a dry skillet or microwave—whichever is easiest. Serve them alongside the stew.
  6. Top each bowl with Cotija cheese, diced avocado, and torn cilantro. Dig in and enjoy!

Notes

Pro Tip: Can’t find chipotle chiles? Add an extra dash of smoked paprika to mimic that bold, smoky kick.