SLOW COOKER CHIPOTLE CHICKEN STEW
By: Bill McKinney
Published: Wednesday, June 1, 2016 - 8:43pm

Ingredients




– 1 1/4 pound skinless/bonless chicken thighs cut into 2 inch pieces
– 2 tsp ground cumin
– salt and pepper to taste
– 1 onion chopped2830813_orig.jpg
– 1 15oz can of fire roasted tomatoes
– 1 chipotle pepper in adobo sauce, seeded and chopped
– 1/2 tsp dried oregano
– 1 cup frozen corn
– 8 corn tortillas
– 1/2 cup feta cheese, crumbled
– 1 avocado, diced
– 1/2 cup cilantro, torn

Preparation

1 Put the chicken in a 6-8 qt slow cooker and sprinkle with cumin salt and pepper 2 Add the onions, tomatoes, chipotle pepper, corn, oregano mix together 3 Cover and cook on low for 7/12 hours 4 When ready to serve heat tortillas in a dry skillet 5 Top each serving of stew with cheese and cilantro serve with warm tortillas

About

We knew we were going to have a busy day today, so last night my wife got this one cooking in the crock pot before we went to bed. I woke up to the house smelling amazing and me not wanting to wait for dinner time. I did manage to hold off at least until it was lunch time!