Slow-cooker chipotle chicken stew

Slow-Cooker Chipotle Chicken Stew

  • Servings: 4
  • Difficulty: Easy
  • Print

Flavorful and easy to make


  • 1 1/4 pounds skinless, boneless chicken thighs, cut into 2″ pieces
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper
  • 1 onion, chopped
  • 1 15 ounce can diced fire-roasted tomatoes with green chiles
  • 1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can
  • 1/2 teaspoon dried oregano
  • 1 cup frozen corn (if keto leave this out)
  • 1/4 cup crumbled Cotija cheese
  • 1 avocado, diced
  • 1/2 cup fresh cilantro, torn


  1. Put the chicken in a 6 to 8 quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and few grinds of pepper.
  2. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours.
  3. Add the corn and stir until warmed through.
  4. Serve with toppings such as cheese, avocado and cilantro and warm keto tortillas.

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I've been interested in healthy living for a couple of years and have been trying to find ways to do this myself and to share information to the public.

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