Slow Cooker Tex-Mex Chicken Stew

Yield: Serves 8 | Prep Time: 5 minutes | Cook Time: 6 hours 15 minutes

You know it’s fall when you break out the slow cooker. Let this cook while you’re at work, or even better, let it cook on a weekend day while you’re off picking apples or pumpkins, and come home to a bowl of stew to warm you right back up. Plus, it’s fantastic in warm weather, too, because you don’t have to turn the oven on!

INGREDIENTS

1½ cups diced onion

1 tablespoon minced garlic

1 tablespoon tomato paste

1½ teaspoons chili powder

1 teaspoon honey

1 (15-ounce) can diced tomatoes, undrained

1 (15-ounce) can chili beans, undrained

2 tablespoons pickled jalapeños, chopped

1 cup chicken broth, low-sodium preferred

1½ tablespoons all-purpose flour

1 tablespoon vegetable oil

2 pounds boneless, skinless chicken thighs

1 (11-ounce) can Mexican corn with bell peppers, drained

2 ounces cream cheese, softened

Sliced jalapeños, sliced green onions, and fresh parsley, for garnish

DIRECTIONS

1. Spray the insert of a 6-quart slow cooker with cooking spray.

2. Place the onion, garlic, tomato paste, chili powder, honey, canned tomatoes, beans, and jalapeños in the slow cooker. Add the broth and stir.

3. In a small bowl, stir the flour and vegetable oil together to make a smooth paste. Add to the slow cooker and stir. Place the chicken pieces over the top, pressing down to submerge them in the broth. Cover and cook for 6 hours on Low.

4. Remove the chicken pieces and shred or chop. Return the chicken to the slow cooker, add the corn, and set the slow cooker to High. In a small bowl, stir the cream cheese with a few tablespoons of the broth mixture until smooth, then stir this into the slow cooker. Cover and cook for 15 minutes. Serve garnished with jalapeños, green onions, and parsley.