Sally's Recipe Of The Week: Crock Pot Chicken Stew

Crock Pot Chicken Stew
Serves 4
Freezes well

Here is what you will need:

1 package of skinless boneless chicken thighs (4 thighs)
1 or 2 ears of corn, should total about a cup to cup and a half
1 onion
1 can of fire roasted diced tomatoes
1 can diced green chilies
1 or 1/2 chipotle chili in adobo sauce and 1 TBS sauce from the can*
1 TBS cumin
1 tsp dried oregano
salt and pepper
fresh cilantro
* When I buy a can of chipotle in adobo sauce I never use it all so I take the left over chilies and chop them up in the sauce, then put it in a small freezer bag and freeze it. Then when I need some I just break off a piece of the frozen, which is what I did here.

Do your prep work. Dice your union, cut the excess fat off of chicken and cut into two inch cubes.
Cut the corn off the cob or wait and grill the corn first. I've made the recipe twice and the second time I grilled the corn and I liked it better.

Put the chicken in the crock pot, and season with half the TBS of cumin,  salt and pepper.  Add in the onion.


Since I used frozen chipotle I took some of the liquid in the tomato can and dissolved the copped chili and sauce.

 Add the tomatoes, chipotle chili, and diced green chilies into pot and top with remaining cumin, oregano and a little more salt and grind of pepper.  Do not add the corn.

Put the lid on the crock pot and cook on low for 6 to 7 hours.

If you are going to grill the corn, do it now and set aside or wait until the stew is ready.

If you grill the corn , just cut it off the cob and set aside.

When the stew is ready, you can shred the chicken or leave it in chunks but it will fall apart! Add the corn into the pot along with about 1/4 cup chopped cilantro. Stir it up, put the cover back on and let it warm about 5 minutes.

It's ready!



Top with what ever you like. Fresh cilantro and sour cream is what I did. You could serve with tortillas, diced avocado, cheese, corn chips and the list goes on!


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