Tex-mex Chicken Stew

Total Time: 7 hrs 5 mins Preparation Time: 45 mins Cook Time: 6 hrs 20 mins

Ingredients

• Servings: 8
• 2 onions, minced
• 2 jalapeno peppers, stemmed, seeded, and minced
• 6 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon vegetable oil
• 1 tablespoon chili powder
• 4 cups low sodium chicken broth, plus extra as needed
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1/4 cup minute tapioca
• 1 tablespoon . light brown sugar
• 3 lbs boneless skinless chicken thighs, trimmed
• salt
• pepper
• 2 cups frozen corn
• 1 (15 ounce) can black beans, drained and rinsed
• chipotle chile in adobo, minced
• 1/4 cup minced fresh cilantro

Recipe

• 1 microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
• 2 stir broth, tomatoes, tapioca, and sugar into slow cooker.
• 3 season chicken with salt and pepper and nestle into slow cooker.
• 4 cover and cook until chicken is tender, 4-6 hours on low.
• 5 transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
• 6 let stew settle for 5 minutes then remove fat from surface using large spoon.
• 7 stir in corn and beans, cover, and cook on high until heated through, about 10 minutes.
• 8 stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
• 9 stir in cilantro, season with salt and pepper to taste, and serve.