This Spicy Chicken Stew is full of flavor from the chipotle chiles and easy to make in the slow cooker
I like to cook chicken in my slow cooker on days when I can put it in later in the afternoon. Chicken doesn’t need to cook as long as pork or beef does. Chicken really only needs 3- 4 hours. You can cook it longer, I just don’t like the texture chicken gets when it cooks longer in the slow cooker.
I really wasn’t sure what to call today’s recipe. It’s not a soup but it has a bit of liquid in it so I decided to call it a stew. To thicken it up a bit I like to place tortilla chips in the bottom of the bowl and then scoop the stew on top of it. The stew also has red peppers, green peppers and onions in it.
The chips also add some nice flavor to the stew. Of course, you can always just leave them out too or crumble them up over the top!
How to Make Spicy Chicken Stew
This recipe calls for chipotle chili peppers in adobo sauce. You buy them in a can in the Latin aisle of the grocery store. You can control the heat of this dish by the amount of peppers you put in . We don’t like things really spicy so I only used 1 Tbsp of chopped up peppers but feel free to add more if you like a bit more heat.
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Slow Cooker Spicy Chicken Stew
- 1 Tbsp olive oil
- 4 chicken breast boneless, skinless
- 1 cup red onion chopped
- 1 green pepper chopped
- 1 red pepper chopped
- 2 cups chicken broth
- 1/4 cup fresh cilantro chopped
- 1 Tbsp cumin
- 2 Tbsp chopped chipotle chili canned in adobo sauce
- 6 garlic cloves chopped
- 56 oz petit cut tomatoes undrained
- 4 oz green chilies undrained
- tortilla chips
- Heat a pan over medium high heat with 1 Tbsp olive oil.
- Add chicken and brown on both sides (about 3 minutes a side)
- Combine red onion, peppers, broth, cilantro, cumin, chilies, garlic, tomatoes.
- Add chicken to slow cooker and cover with combined ingredients.
- Cook on low for 4 hours.
- Remove chicken and shred. Return meat to stew.
- Add tortilla chips to individual bowls and ladle stew over chips.