Slow Cooker Chicken Chipotle Stew

Name: Slow Cooker Chicken Chipotle Stew
Prep time: 30 min
Cook time: 7 h 30 min
Total time: 8 h
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: 1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces; 2 teaspoons ground cumin; 1/4 tsp Kosher salt and 1/8 tsp freshly ground pepper; 1 onion, chopped; 1 x 15 oz can diced tomatoes (fire-roasted with green chiles); 1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can; 1/2 teaspoon dried oregano; 12 ounces frozen corn (preferably fire-roasted), thawed; 1/4 cup crumbled Cotija cheese; 1/2 cup fresh cilantro, torn; Avocado for garnish

3 steps

Prep:30minCook:7h 30min

Updated at: Mon, 12 Jan 2026 22:54:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories338.1 kcal (17%)

Total Fat12 g (17%)

Carbs26.7 g (10%)

Sugars3.4 g (4%)

Protein33.7 g (67%)

Sodium814.3 mg (41%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.25 poundsskinless boneless chicken thighs

cut into 2 - inch pieces

2 teaspoonsground cumin

⅛ tsppepper

1 x 15 ozcan diced tomatoes with green chiles

fire-roasted

1chipotle chile in adobo sauce

seeded and chopped, plus 1 tablespoon sauce from the can

½ teaspoondried oregano

12 ouncesfrozen corn

preferably fire-roasted, thawed

¼ cupcotija cheese

crumbled

½ cupfresh cilantro

torn

avocado

for garnish

Instructions

Step 1

Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours.

Step 2

Add the corn and stir until warmed through. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute.

Step 3

Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.