January happens to be one of those months where I just can't get enough soup/stews. The cold weather makes my body crave something warm and comforting. Combine my craving with the benefit of a slow cooker and it's a win-win. The recipe comes from America's Test Kitchen Slow Cooker Revolution cookbook. This has become one of my go to cookbooks when I'm meal planning and has certainly taught me to think outside the box when using a crock-pot for meals. This recipe is a first of many I plan to share from the book. The stew itself has a nice balance of heat. It is hearty and satisfying with just the right amount of spice on the back end. I chose to follow their recommendation and serve the stew with white rice. My husband loved the addition of rice; however I preferred to leave it out so that the stew could remain juicier, without the rice to absorb most of the liquids. However you decide to serve, chances are your family will love a nice warm bowl of comforting stew.
Slow Cooker Tex-Mex Chicken Stew2 onions, minced
2 jalapeno chiles, stemmed, seeded, and minced
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 tablespoon chili powder
4 cups chicken broth
1 (14.5 oz) can diced tomatoes, drained
1/4 cup minute tapioca
1 tablespoon brown sugar
3 lbs boneless, skinless chicken thighs, trimmed
2 cups frozen corn
1 (15 oz) can black beans, drained and rinsed
1 chipotle Chile in adobo sauce, minced
1/4 cup cilantro, minced
White Rice to serve (optional)
Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a medium size bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer mixture to slow cooker.
Stir broth, tomatoes, tapioca, and sugar into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, and shred into bite-sized pieces. Let stew settle for 5 minutes, then skim fat from the surface with a large spoon.
Stir in corn and black beans, cover, and cook on high for 10 minutes or until heated through. Stir in shredded chicken and chipotle Chile and let sit for 5 minutes, or until heated through. Stir in cilantro, season with salt and pepper to taste, and serve.
Source: America's Test Kitchen, Slow Cooker Revolution