Slow-Cooker Chipotle Chicken Stew

INGREDIENTS

• 1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch 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 (preferably fire-roasted), thawed
• 8 corn tortillas
• 1/4 cup crumbled Cotija cheese
• 1 avocado, diced
• 1/2 cup fresh cilantro, torn

Total: 8 hr; Prep: 30 min; Cook: 7 hr 30 min; Yield: 4 servings; Level: Easy

DIRECTIONS

1. Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. 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. Add the corn and stir until warmed through.
2. Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.