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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tex Mex Chicken Stew - Crockpot (America's Test Kitchen) Recipe

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This recipe for Tex Mex Chicken Stew - Crockpot (America's Test Kitchen), by , is from Bowman Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lindsay Merrill


2 onions, minced
2 jalepeno chiles, stemmed, seeded, and minced
6 garlic cloves, minced
1 bell pepper, diced (optional)
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 cup 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
1- 15 ounce 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, (bell pepper if using), 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.

Personal Notes:
Personal Notes:
**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.




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