Chicken and Chorizo Stew (Slow Cooker)

Ingredients

• 2 tablespoons olive oil
• 3 medium onions, minced
• 8 garlic cloves, minced
• 1/4 teaspoon salt
• 3 1/4 lbs boneless skinless chicken thighs, trimmed of excess fat
• 2 cups low sodium chicken broth, chilled
• 1 (15 ounce) can diced fire roasted tomatoes, chilled
• 12 ounces chorizo sausage, cut in 1/2-inch slices
• 1/4 cup minute tapioca
• 3 tablespoons minced chipotle chiles in adobo
• 1 tablespoon brown sugar
• 1 1/2 cups frozen corn, thawed
• 1 (14 ounce) can black beans, drained & rinsed
• ground black pepper

Directions

1. 1

   Heat the oil in a nonstick skillet over medium heat until the oil is shimmering. Ad the onion, garlic, 1/4 tsp salt and cook until the onions are soft & slightly browned.

2. 2

   Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine.

3. 3

   Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours).

4. 4

   Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon.

5. 5

   Stir in the corn & black beans. Let stand about 15 minutes until they are heated through.

6. 6

   Season with salt & pepper to taste. Serve.