Ingredients
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- 3 tbs oil
- 1 onion diced
- 1 green bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 8 oz can of diced green chilies
- 8 chicken pieces such as thighs or drumsticks
- 14 oz can chopped tomatoes, drained
- 1.5 tsp of dried cumin
- pinch of cayenne
- 1 tbs Worcestershire sauce
- 1 1/4 cup chicken stock
- 1 tbsp cornstarch
- 1 cup of frozen corn, thawed
- 2 14 oz cans of white beans, drained
- salt and pepper
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Instructions
- Heat oil in a large skillet. Saute the onion and bell pepper for about 5 minutes. Add the garlic and green chilies and saute for another minute or so. Transfer the sauteed onion mixture to the slow cooker.
- Add chicken pieces to the slow cooker and add a can of tomatoes on top of the chicken.
- Sprinkle the mixture with salt, pepper, cayenne, cumin, and garlic.
- Add the chicken stock and Worcestershire sauce to the slow cooker.
- Cover and cook on low for about 6.5 hours.
- Carefully remove the chicken from the slow cooker and set it on a plate. Remove the meat from the bones and return it to the slow cooker.
- Mix the cornstarch with 2 to 3 tbs of water and stir into the stew.
- Mix in the corn and beans and cook for another 30 to 40 minutes.
- Garnish with your favorite toppings. Serve and enjoy!