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!
Ingredients
— 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
Preparation
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