Slow cooker Mexican chicken stew

Slow cooker Mexican craven stew is easy to prep and smells amazing every bit it cooks! It's perfect for a comforting, flavorful family dinner!

Happy new calendar week!

We are solidly into the fall season now and even though we've had some warm days here in N.C., I'k loving all the fall produce and all the fall soups!

I've made my cheesy chicken and broccoli chowder and my 20-infinitesimal chicken and tortellini soup with kale and side by side up on the list is my vegetarian pumpkin chili. I also simply shared with you my roasted butternut squash apple soup, which is so creamy and delicious!

Today, we're doing stew and we're letting our slow cookers do the work. 👍

This tiresome cooker Mexican craven stew is super easy to prepare, using pantry staples you probably proceed on hand!

And oh my goodness does this smell amazing! I love walking back into the house as information technology cooks and having information technology just greet me in the face.

Fifty-fifty from upstairs, I'll get wafts of its aroma and my stomach starts to growl!

This stew has melt-in-your-oral fissure tender seasoned craven thighs, plenty of rich tomatoes and a mix of beans that really add together some heartiness.

And, of course my favorite role, ALL kinds of topping options!

This recipe is adapted from the Cooking Light Slow Cooker cookbook, which my friend bought for me for my birthday the twelvemonth I'd gotten a boring cooker. She knows me as well well 😉

I made a few minor changes only it's pretty close to the original.

Notes on this slow cooker Mexican chicken stew:

• I use pinto and blackness beans but the original recipe calls for pinto and kidney beans. Apply whichever you prefer.
• You could add together 1 cup of fresh or frozen corn (or some canned regular or Mexicorn) to this stew as well. I'd add it when you add together the beans.
• Yous could as well add a roasted poblano pepper to this stew – that would be delicious!
• And if you like it spicy, experience free to add together a chopped jalapeño pepper or some cerise pepper flakes. You could also serve it with hot sauce, which is what I do and then information technology's not spicy for the kids.
• Want this to be more than of a soup than a stew? Add 1 to 2 cups of depression-sodium chicken broth to thin it out a bit.

As for the toppings, here are some ideas: chopped fresh cilantro, apparently Greek yogurt (or sour cream), sliced avocado, shredded cheddar or Monterey Jack cheese, hot sauce, and anything else you might want to have with this stew!

Every bit is, this irksome cooker Mexican chicken stew is a lovely low-carb, gluten-free dinner that will totally fill y'all upward.

Withal, we tend to serve it with my piece of cake cheesy cornbread muffins, which pair beautifully! (And they freeze nifty, so I tin but pull a few out for u.s.a. to have when nosotros want.)

Yous could also try serving this over steamed dark-brown rice for a really hearty stew.

And it reheats actually well – my married man loves taking the leftovers for lunch the next twenty-four hours. 👌

I hope yous give this a attempt on a chilly dark when you just want to cozy upward to a bowl of goodness, without having to slave over it in the kitchen!

(Is that most nights for yous too?!)

Enjoy!

XO,

Kathryn

Prep Fourth dimension ten minutes

Cook Fourth dimension four hours

Total Time 4 hours x minutes

Ingredients

• i teaspoon basis cumin
• 1/ii teaspoon kosher salt
• 1/4 teaspoon black pepper
• six boneless, skinless chicken thighs (near 1 1/ii pounds)
• 1 loving cup chopped onion
• ane (14.five oz.) can Mexican-fashion stewed tomatoes, undrained
• 1 (four.v oz.) tin can diced green chilies, undrained
• one (16 oz.) can pinto beans, rinsed and drained
• 1 (16 oz.) can black beans, rinsed and tuckered

Optional toppings:

• Chopped fresh cilantro, patently Greek yogurt (or sour foam), sliced avocado, shredded cheddar or Monterey Jack cheese, hot sauce, etc.

Instructions

1. Mix together the cumin, common salt and pepper in a pocket-size basin.
2. Season the chicken thighs on both sides with the spice mixture.
3. Heat a big sauté pan over medium high heat. Spray with cooking spray (or add a teaspoon of extra-virgin olive oil) and sear the chicken thighs until well browned on both sides, almost 6-8 minutes.
4. Transfer the chicken to the slow cooker.
5. Add the can of tomatoes to the sauté pan to deglaze it and use a spoon to scrape upwardly whatever charred bits that are stuck on the lesser.
6. Add the tomatoes, onion and green chilies to the slow cooker.
7. Encompass and cook on high for iii hours. (Or cook on low for 6 hours.)
8. Uncover, add the beans, then cover and cook for some other 1 hour on high (or some other 2 hours on low).
9. Spoon chicken stew into bowls and serve with desired toppings. Enjoy!

Notes

Y'all tin sub kidney beans for the blackness beans if y'all prefer.

You could also add some corn (most 1 cup, fresh or frozen), when you add the beans.

A roasted poblano pepper would exist a cracking improver besides.

If you like information technology spicy, you tin can add a chopped jalapeño pepper or some reddish pepper flakes to the stew. Yous could also serve information technology with hot sauce, which is what I do so it'due south not spicy for the kids.

Want this to be more of a soup than a stew? Add i to ii cups of low-sodium chicken broth to thin it out a scrap.

Adjusted from Cooking Light Deadening Cooker cookbook.

Nutrition Data:

Yield:

6

Serving Size:

one
Corporeality Per Serving: Calories: 402 Total Fatty: 17g Saturated Fat: 5g Trans Fatty: 0g Unsaturated Fat: 11g Cholesterol: 147mg Sodium: 564mg Carbohydrates: 26g Cobweb: 8g Sugar: 5g Protein: 39g

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Source: https://www.familyfoodonthetable.com/slow-cooker-mexican-chicken-stew/

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