Previous
Slow Cooker Tex-Mex Chicken Stew
You know it’s fall when you break out the slow cooker. Let this cook while you’re at work, or even better, let it cook on a weekend day while you’re off picking apples or pumpkins, and come home to a bowl of stew to warm you right back up. Plus, it’s fantastic in warm weather, too, because you don’t have to turn the oven on!
- Prep Time: 5 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 20 minutes
- Yield: Serves 8
- Category: Soups
Ingredients
Scale
- 1 1/2 cups diced onion
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 1/2 teaspoons chili powder
- 1 teaspoon honey
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can chili beans, undrained
- 2 tablespoons pickled jalapeños, chopped
- 1 cup chicken broth, low- sodium preferred
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 2 pounds boneless, skinless chicken thighs
- 1 (11-ounce) can Mexican corn with bell peppers, drained
- 2 ounces cream cheese, softened
- Sliced jalapeños, sliced green onions, and fresh parsley, for garnish
Instructions
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Place the onion, garlic, tomato paste, chili powder, honey, canned tomatoes, beans, and jalapeños in the slow cooker. Add the broth and stir.
- In a small bowl, stir the flour and vegetable oil together to make a smooth paste. Add to the slow cooker and stir. Place the chicken pieces over the top, pressing down to submerge them in the broth. Cover and cook for 6 hours on Low.
- Remove the chicken pieces and shred or chop. Return the chicken to the slow cooker, add the corn, and set the slow cooker to High. In a small bowl, stir the cream cheese with a few tablespoons of the broth mixture until smooth, then stir this into the slow cooker. Cover and cook for 15 minutes. Serve garnished with jalapeños, green onions, and parsley.
