RECIPES
12
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Chipotle Chicken Stew
2 cans (10 oz. each) diced tomatoes with chilies, drained
3 chipotle chilies in adobo sauce
2 Tbsp. adobo sauce
1 cup chicken broth
1 tsp. ground cumin
1 tsp. salt
4 cloves garlic, minced
½ large onion, chopped
1–2 zucchini, chopped
1 can (15 oz.) black beans, drained
1–2 lbs boneless, skinless chicken thighs
1. Blend the tomatoes, chilies, adobo sauce, broth, cumin and salt on HIGH
until smooth. Pour this into the pot of your slow cooker.
2. Stir in the garlic, onion, zucchini and beans.
3. Top with the chicken. Cover and cook on HIGH for 3 hours or LOW for 6-7
hours (internal temperature of the chicken should be 165° F when done).
4. Shred the chicken with 2 forks and serve hot.
5. Top with shredded cheese or cilantro.
Serves 4-6