Tex-Mex Chicken Stew

Tex-Mex Chicken Stew

From America's Test Kitchen: Slow Cooker Revolution
aka, my favorite cook book to date.

(Don't be intimidated by the ingredient list.)

2 onions, minced
2 jalepeno chiles, stemmed, seeded, and minced
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 tablespoon chili powder
4 cups low-sodium chicken broth plus extra as needed (I used 3 cans)
1 (14.5 ounce) can diced tomatoes, drained (I used one with green chilis)
1/4 minute tapioca (you get this by the jello and pudding in the store)
1 tablespoon brown sugar
3 pounds boneless skinless chicken thighs, trimmed
Salt and pepper
2 cups frozen corn
2- 15 ounce cans of black beans, drained and rinsed
(I also added one can of kidney beans, drained and rinsed)
Mined canned chipotle chile in adobo sauce
1/4 cup minced fresh cilantro

1. Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to a slow cooker.

2. Stir broth, tomatoes, tapioca, and sugar into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

3. Transfer chicken to cutting board, let cool slightly, then shred into bite size pieces. Let stew settle for 5 minutes, then remove fat from surface using a large spoon.

4. Stir in corn and beans, cover, and cook on high until heated through, about 10 minutes. Stir in shredded chicken, chipotles to taste (I used 2 chilis and a couple teaspoons of the sauce) and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot broth as needed.) Stir in cilantro, season with salt and pepper to taste, and serve.

**I used two large jalapenos with about a quarter of their seeds, two chipotle chiles with all their seeds, and two or three teaspoons of the adobo sauce... that stuff's delicious.