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