Slow Cooker Tex-Mex Chicken Stew
Description
Use your slow cooker to make a fantastic chicken stew. It has wonderful Tex-Mex flavors and is so easy to do. After cooking all day, you will return home to a meal that you will decide to make over and over again.
Ingredients
12 oz. bag frozen chopped onions
2 T. chopped garlic
1 T. tomato paste
1/4 t. freshly ground black pepper
1 T. chili powder
1 T. brown sugar
14.5 oz. can tomatoes, diced with zesty jalapenos or green chiles
2 - 15.5 oz. cans BUSH'S® Chili Magic® Chili Starter Texas Recipe
14.5 oz. chicken stock
2 T. unsalted butter, softened
3 T. all-purpose flour
2 1/2 lb. boneless, skinless chicken thighs, left whole
2 - 11 oz. cans Mexican-style corn with red and green peppers, well drained
4 oz. cream cheese, softened
1 small can jalapeno wheels, for garnish, optional
sour cream, for garnish, optional
Directions
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Place a slow cooker liner in the base of the slow cooker for easy clean up.
Wash chicken and pat dry with paper towels; leave whole.
Place onions, garlic, tomato paste, pepper, chili powder, brown sugar, canned tomatoes, Chili Starter and chicken stock in a large slow cooker; carefully stir.
Mix butter with flour in a small bowl to form a paste; carefully stir into slow cooker. (When the ingredients get hot, it will dissolve.)
Submerge the chicken thighs down into liquid. Cover with lid; cook on Low 7 hours.
After 7 hours, remove chicken to a platter or bowl; shred with 2 forks.
Add corn to cooker; raise heat to High. Add chicken back to cooker; add cream cheese. Carefully stir; cook on High until the cream cheese has melted and all ingredients are at serving temperature.
Serve, garnished with the jalapeno wheels and/or sour cream, if desired.
6-8 servings.