Ingredients for Chicken And Chorizo Stew Slow Cooker
- Olive Oil
- Onions
- Garlic Cloves
- 1/4 teaspoon salt (plus more to taste)
- Boneless Skinless Chicken Thighs
- Low Sodium Chicken Broth
- Diced Fire Roasted Tomatoes
- Chorizo Sausage
- Minute Tapioca
- Chipotle Chiles In Adobo
- Brown Sugar
- Frozen Corn
- 1 (15 ounce) can black beans, rinsed and drained
- Ground Black Pepper
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How to Make Chicken And Chorizo Stew Slow Cooker
- Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until shimmering.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, along with 1/4 teaspoon salt. Cook until onions are softened and slightly browned (about 5-7 minutes).
- Transfer the onion mixture to your slow cooker. Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, 4 cups chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), 8 ounces chorizo sausage, roughly chopped, 1 tablespoon tapioca starch, 1-2 chipotle peppers in adobo sauce (minced, adjust to taste), and 1 teaspoon brown sugar. Stir well to combine.
- Cover and cook on low for 7-9 hours, or until chicken is tender and easily shreds with a fork.
- Carefully remove the slow cooker insert. Tilt slightly and skim off any excess fat from the surface using a large spoon.
- Stir in 1 cup frozen corn and 1 (15 ounce) can black beans, rinsed and drained.
- Cover and let stand for 10-15 minutes to allow the corn and beans to heat through.
- Season generously with salt and freshly ground black pepper to taste.
- Serve hot with your favorite sides, such as brown rice, tortillas, or tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
41g
Fat
57g
Carbs
13g
