Ingredients

The following ingredients have 10 Servings
  • 2 lbs chicken thighs (boneless, skinless, cut into 1" cubes)
  • 1 yellow onion (diced)
  • 1 red bell pepper (seeded and diced)
  • 6 cloves garlic (minced)
  • 3 medium red potatoes (cut into ¾" cubes)
  • 2 large carrots (peeled and sliced)
  • 3/4 cup tomato paste
  • 1 tsp ground cumin
  • 14.5 oz can diced petite tomatoes with green chiles
  • 2 cups low-sodium chicken broth
  • 1 Tbsp chicken bouillon (or salt)
  • 1 Tbsp chipotles (in adobo sauce, (about 1–2finely chopped))
  • 3 Tbsp cilantro (chopped, fresh)
  • salt and pepper (to taste)

Instruction

  • Add chicken, onion, bell pepper, garlic, potatoes and carrots to the slow cooker and set aside.
  • In a medium mixing bowl, stir together the tomato paste, cumin, diced tomatoes (with juice), chicken broth, chicken bouillon and chopped chipotles until tomato paste and bouillon are completely dissolved.
  • Pour chicken broth mixture into the slow cooker and stir to combine. Cook on low for 7–8 hours, on high for 3½–4 hours, or until chicken and veggies are nice and tender.
  • Before serving, stir in chopped cilantro and season to taste with salt and pepper. You could also add a little more chopped chipotle chili if you like it really spicy!
  • Serve with additional chopped cilantro, lime wedges, grated cheese, sour cream, sliced green onions and warm tortillas, if desired.