Chicken And Chorizo Stew (Slow Cooker) - cooking recipe

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

Preparation

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.
Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine.
Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours).
Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon.
Stir in the corn & black beans. Let stand about 15 minutes until they are heated through.
Season with salt & pepper to taste. Serve.