Crockpot Chipotle Chicken Stew

It has been surprisingly chilly in Orlando this week.  And when it’s cold out, I love a hot bowl of soup for dinner.  We often head to Pho 88 up the street when we are craving soup, but I also really enjoy making soup at home.

Chipotle Chicken Stew | Hugs ‘n Kitchen

I’ve started to experiment more with my Crockpot lately.  Let me tell you – it is SO nice to come home after a long day of work, and have dinner ready to go when you walk in the door!  Plus, when a hearty soup has been simmering away all day it makes the house smell phenomenal.

Chipotle Chicken Stew | Hugs ‘n Kitchen

I can be a little picky when it comes to using the Crockpot because I don’t love when food gets too mushy, but this stew was simply perfect.  The ultimate bowl of shredded chicken, spicy adobo peppers, roasted corn, onion and spices.

Chipotle Chicken Stew | Hugs ‘n Kitchen

I planned on topping this with crumbled Cotija cheese, but when I opened the package it was expired, so I decided to use a shredded Mexican blend instead.  I also intended on serving this with diced avocados on top, but my avocado wasn’t ripe.  So instead I crumbled some tortilla chips on top for a little crunch.

Chipotle Chicken Stew | Hugs ‘n Kitchen

You can top this with whatever sounds yummy to you.  Or enjoy it straight out of the Crockpot.

This makes excellent leftovers the next day, too!  I discovered these slow-cooker liners that you place in the bottom of your Crockpot before you fill with ingredients.  I was skeptical whether it would hold up to a full day of cooking, but oh boy did it work.  I highly recommend checking these out!  Made for the easiest dinner and cleanup ever.  Which is pretty fantastic for a Wednesday night if you ask me!

Stay warm, friends!Chipotle Chicken Stew | Hugs ‘n Kitchen

Crockpot Chipotle Chicken Stew

  • Total Time: 8 hours
  • YIELDS 4 servings

    Ingredients

  • 2 lb. boneless, skinless chicken breasts, cut into 2-inch cubes
  • 2 teaspoon ground cumin
  • to taste kosher salt + ground pepper
  • 1 large yellow onion, chopped
  • 1 15oz can diced, fire-roasted tomatoes with green chiles
  • 2 chipotle chiles in adobo sauce, chopped
  • 1-2 Tablespoons adobo sauce from can of chipotle chiles
  • 1/2 teaspoon dried oreagano
  • 1 1/4 cup corn (frozen or fresh), fire-roasted or toasted in a skillet
  • Optional Toppings: cheese (crumbled Cotija or shredded cheddar/Mexican cheese), diced avocado, fresh cilantro

Instructions

  1. Place the cubed chicken into the bottom of your slow cooker.
  2. Sprinkle with 1 teaspoon cumin, 1 teaspoon salt and 1/2 teaspoon black pepper.
  3. Add the chopped onion, can of tomatoes, chipotle chiles, adobo sauce, oregano and remaining 1 teaspoon of cumin.
  4. Cover and cook on low until chicken is tender and sauce is slightly thickened, about 7 1/2 – 8 hours.
  5. Break the chicken into chunks right in the slow cooker.  I used two forks to break/shred the chicken into large pieces.
  6. Add the corn and stir until warmed through.
  7. Divide evenly among bowls, and top each serving of stew with toppings of choice.
  8. Serve with tortilla chips.

Adapted ever so slightly from Food Network.

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