Slow Cooker Chipotle Chicken Stew Recipe
Warm winter’s chill with chipotle chicken stew! It’s made with spicy and bold adobo—a Mexican sauce of ground chillies, herbs and vinegar.
Ingredients
- 2 lbs chicken thighs boneless, skinless, cut into 1" cubes
- 1 yellow onion diced
- 1 red bell pepper seeded and diced
- 6 cloves garlic minced
- 3 medium red potatoes cut into ¾" cubes
- 2 large carrots peeled and sliced
- 3/4 cup tomato paste
- 1 tsp ground cumin
- 14.5 oz can diced petite tomatoes with green chiles
- 2 cups low-sodium chicken broth
- 1 Tbsp chicken bouillon or salt
- 1 Tbsp chipotles in adobo sauce, (about 1–2finely chopped)
- 3 Tbsp cilantro chopped, fresh
- salt and pepper to taste
Instructions
- Add chicken, onion, bell pepper, garlic, potatoes and carrots to the slow cooker and set aside.
- In a medium mixing bowl, stir together the tomato paste, cumin, diced tomatoes (with juice), chicken broth, chicken bouillon and chopped chipotles until tomato paste and bouillon are completely dissolved.
- Pour chicken broth mixture into the slow cooker and stir to combine. Cook on low for 7–8 hours, on high for 3½–4 hours, or until chicken and veggies are nice and tender.
- Before serving, stir in chopped cilantro and season to taste with salt and pepper. You could also add a little more chopped chipotle chili if you like it really spicy!
- Serve with additional chopped cilantro, lime wedges, grated cheese, sour cream, sliced green onions and warm tortillas, if desired.
Notes
Don’t worry if the stew looks too thick when you’re pouring it into the slow cooker. The chicken will release plenty of liquid as it cooks and you’ll end up with a consistency that’s just right.
Nutrition
Calories: 197kcal | Carbohydrates: 20g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 77mg | Sodium: 610mg | Potassium: 599mg | Fiber: 3g | Sugar: 5g