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To make Slow Cooker Tortilla Chicken Stew, you need a few key ingredients. Here’s the list: - 1.5 lbs boneless, skinless chicken thighs - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 4 cups chicken broth - 2 teaspoons ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 4 small corn tortillas, cut into strips - Fresh cilantro, for garnish - Avocado slices, for serving - Lime wedges, for serving Start with the chicken thighs. They give the stew a rich flavor. Next, add chopped onion, garlic, and red bell pepper. These add depth and sweetness. The canned black beans and corn provide protein and sweetness. The diced tomatoes bring a nice acidity to balance the stew. For spices, ground cumin and chili powder are key. They pack a flavorful punch. Don’t forget salt and pepper to taste. The corn tortillas are a fun addition. They soften in the stew and add texture. Finally, the fresh cilantro, avocado, and lime wedges are the perfect finishing touches. They brighten up the dish and add freshness. These ingredients create a warm, comforting meal you will love. First, you want to layer the chicken and veggies in the slow cooker. Start with 1.5 lbs of boneless, skinless chicken thighs. Place them at the bottom of the pot. Next, add the chopped onion, minced garlic, and diced red bell pepper on top. Then, toss in a can of black beans and a can of corn. Finally, pour in a can of diced tomatoes with green chilies. Now, it's time to add spices and broth. Pour 4 cups of chicken broth over the mixture. Add 2 teaspoons of ground cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir it gently to mix everything. Make sure the chicken is mostly under the broth. You can choose between low heat or high heat options. For low heat, set the slow cooker for 6-7 hours. If you’re in a hurry, use high heat for 3-4 hours. Either way, check if the chicken is tender. It should shred easily with a fork when done. Once the chicken is tender, use two forks to shred it. Mix it back into the stew. In the last 30 minutes of cooking, add the tortilla strips. This will let them soften a bit. Stir gently to incorporate them. Serve it hot and garnish with fresh cilantro, avocado slices, and lime wedges. These toppings add a nice burst of flavor! To make this stew your own, start by adjusting the spices. Taste the stew as it cooks. If you like more heat, add extra chili powder. For a deeper flavor, try more cumin. Remember, seasoning really enhances this dish. For tender chicken, use boneless, skinless thighs. They stay juicy and shred easily. If you use chicken breasts, watch them closely. They can dry out faster. You can switch up the tortilla strips. Try using crushed tortilla chips for crunch. If you want a softer touch, add corn tortillas earlier in the cooking. To thicken the stew, mash some black beans with a fork. This adds body and creaminess. You can also add a cornstarch slurry near the end. Just mix cornstarch with water, then stir it in. Garnish your stew with fresh cilantro for a bright taste. Avocado slices add creaminess and texture. A squeeze of lime juice brightens the dish even more. For sides, serve with rice or a fresh salad. Pair it with a light drink, like lemonade or iced tea. These choices balance the rich flavors in the stew. {{image_2}} You can switch proteins in this dish. Try turkey or beef for a different taste. Each meat adds its unique flavor and texture. You can also mix in vegetables. Consider adding zucchini, carrots, or even sweet potatoes. These can make your stew even heartier and more colorful. If you need a gluten-free option, skip the corn tortillas. Instead, you can use gluten-free tortilla chips or rice. You can also make it dairy-free. Just skip any cheese or cream toppings and use fresh avocado for creaminess. You can adjust the heat level easily. For mild stew, use less chili powder. For medium heat, stick to the recipe's amount. Want it hot? Add more chili powder or some fresh jalapeños. Just remember to balance flavors. A squeeze of lime can help cut through the heat and brighten the stew. After enjoying your Slow Cooker Tortilla Chicken Stew, store any leftovers properly. First, let the stew cool to room temperature. Then, transfer it to an airtight container. Make sure to seal it well to avoid leaks. You can store it in the fridge for up to three days. This will keep the stew fresh and tasty. Remember, safety first! Always check for any signs of spoilage before eating leftovers. When you're ready to eat your leftovers, reheating them is key. The best way to do this is on the stove. Pour the stew into a pot and heat over low to medium heat. Stir often to prevent sticking. If you prefer, you can also use a microwave. Place the stew in a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps avoid mushiness. You want to keep those tortilla strips from becoming too soft. If you want to save some stew for later, freezing is a great option. Ladle the cooled stew into freezer-safe bags or containers. Make sure to leave some space for expansion. Label the bags with a date and type of stew. This way, you know exactly what you have. When you're ready to eat it, thaw it in the fridge overnight. For a quick thaw, you can use the microwave, but ensure it’s evenly heated when reheating. Yes, you can use frozen chicken in this stew. It is safe to cook frozen chicken in a slow cooker. Just remember, it may take longer to cook. I recommend adding an extra hour to your cooking time on low heat. Be sure to check the chicken with a meat thermometer. It should reach 165°F to be safe to eat. This method keeps your stew juicy and flavorful. Absolutely! You can make this a plant-based dish. Swap the chicken with firm tofu or tempeh. Use vegetable broth instead of chicken broth. You can also add more beans or lentils for protein. This way, you keep the heartiness of the stew while making it meat-free. It still tastes great and is filling! If your stew turns out watery, don’t worry! You can thicken it easily. Try mashing some of the black beans with a fork and stirring them back in. You can also add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir it in and let it cook for about 10 minutes. This will help give your stew a nice, thick texture. This blog post covered a simple slow cooker stew. We discussed ingredients like chicken, veggies, and spices. I shared step-by-step instructions for cooking and flavoring. Tips were provided for texture and serving. Variations included ingredient swaps and spice adjustments. Finally, we reviewed storage and reheating methods. In conclusion, this stew is easy to customize. It suits many tastes and diets. Enjoy your cooking adventure!

Slow Cooker Tortilla Chicken Stew

Warm up your evenings with this delicious Slow Cooker Tortilla Chicken Stew! Made with tender chicken thighs, vibrant veggies, and hearty black beans, this stew is packed with flavor and perfect for busy nights. Just toss in the ingredients and let your slow cooker do the magic! Ready in just a few hours, serve it up with fresh avocado and lime for an added twist. Click through to discover the full recipe and bring comfort to your table!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

4 cups chicken broth

2 teaspoons ground cumin

1 teaspoon chili powder

Salt and pepper to taste

4 small corn tortillas, cut into strips

Fresh cilantro, for garnish

Avocado slices, for serving

Lime wedges, for serving

Instructions
 

Place the chicken thighs at the bottom of the slow cooker.

    Add the chopped onion, minced garlic, diced red bell pepper, black beans, corn, and diced tomatoes on top of the chicken.

      Pour in the chicken broth and sprinkle the ground cumin, chili powder, salt, and pepper over the mixture.

        Stir everything gently to combine, ensuring that the chicken is mostly submerged in the broth.

          Cover the slow cooker and set on low heat for 6-7 hours, or high heat for 3-4 hours, until the chicken is tender and easily shreds with a fork.

            Once cooked, shred the chicken using two forks and mix it back into the stew.

              In the last 30 minutes of cooking, add the tortilla strips into the stew to soften slightly; stir gently.

                Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges on the side for a burst of freshness.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 4-6