Throw everything into a slow cooker in the late morning, and by dinnertime you’ll have a hearty, comforting Mexican-style stew. Don’t skip the garnishes: The contrast between the melting cheese and crunchy chips really makes the stew something special.
Slow-Cooker Chicken Enchilada Stew
- 2 cans (each 15 oz./470 g) diced fire-roasted tomatoes with juice
- 2 cans (each 4 oz./125 g) diced mild green chiles, drained
- 1 can (15 oz./470 g) black beans, drained and rinsed
- 1 yellow onion, finely chopped
- 2 1/2 cups (20 fl. oz./625 ml) low-sodium chicken broth
- 2 Tbs. chili powder
- 2 tsp. ground cumin
- Grated zest and juice of 1 lime, plus more juice to taste and lime wedges for serving
- Kosher salt
- 2 1/2 lb. (1.25 kg) bone-in chicken thighs, skinned (about 6 large thighs)
- 1/4 cup (1/3 oz./10 g) finely chopped fresh cilantro
- Shredded Monterey jack or cheddar cheese for garnish
- Tortilla chips for garnish
1. In the insert of a slow cooker, combine the tomatoes, chiles, black beans, onion, broth, chili powder, cumin, lime zest and juice of 1 lime, and 2 tsp. salt and stir to mix well. Nestle the chicken thighs in the tomato mixture. Cover and cook on low for 6 hours. The chicken should be very tender and opaque throughout.
2. Transfer the chicken to a cutting board. When just cool enough to handle, bone the chicken and discard the bones and any fat or gristle. Using your fingers or 2 forks, shred the meat into large bite-size pieces. Return the meat to the slow cooker, add the cilantro and stir to mix well. Taste and adjust the seasoning with more salt or lime juice if needed. Cover and continue to cook on low for 30 minutes to warm the chicken through.
3. Divide the stew among individual bowls, top each serving with some cheese and a few chips, and serve immediately, passing the lime wedges at the table. Serves 6 to 8.
Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.