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We knew we were going to have a busy day today, so last night my wife got this one cooking in the crock pot before we went to bed. I woke up to the house smelling amazing and me not wanting to wait for dinner time. I did manage to hold off at least until it was lunch time!


– 1 1/4 pound skinless/bonless chicken thighs cut into 2 inch pieces
– 2 tsp ground cumin
– salt and pepper to taste
– 1 onion chopped2830813_orig.jpg
– 1 15oz can of fire roasted tomatoes
– 1 chipotle pepper in adobo sauce, seeded and chopped
– 1/2 tsp dried oregano
– 1 cup frozen corn
– 8 corn tortillas
– 1/2 cup feta cheese, crumbled
– 1 avocado, diced
– 1/2 cup cilantro, torn


1. Put the chicken in a 6-8 qt slow cooker and sprinkle with cumin salt and pepper
2. Add the onions, tomatoes, chipotle pepper, corn, oregano mix together
3. Cover and cook on low for 7/12 hours
4. When ready to serve heat tortillas in a dry skillet
5. Top each serving of stew with cheese and cilantro serve with warm tortillas
Credit: Foodista

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