Slow Cooker Mexican Chicken Stew Recipe

Ingredients

• 2 pounds (960 g) boneless and skinless chicken thighs
• 2 medium carrots, peeled and sliced
• 1 medium yellow onion, peeled and diced
• 1 red bell pepper, cored and diced
• 11½ oz (345 ml) can corn, drained
• 15 oz (450 ml) can black beans, drained and rinsed
• 4¹⁄³ oz (127 ml) green chiles
• ¾ cup (180 ml) salsa, chunked
• 1½ cups (375 ml) chicken stock
• 1 teaspoon each: ground cumin and chili powder
• ½ teaspoon salt
• freshly squeezed juice of ½ lime
• For Toppings:
• shredded cheddar cheese
• 1 ripe avocado, peeled, pitted, and sliced
• Greek yogurt
• tortilla chips
• lime wedges

Instructions

In a 6-quart (6 L) slow cooker, combine all ingredients, except lime juice and toppings.

Mix well. Cover the cooker and cook on low-heat setting for 6-8 hours, or until chicken and beans are tender.

Turn off the pot and open the lid. Using tongs, transfer cooked chicken thighs to a large bowl and shred with two forks.

Stir in the lime juice, then season with salt.

Serve with shredded cheese, avocado, tortilla chips and yogurt. Enjoy!