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Slow-Cooker Chipotle Chicken Stew
Ingredients
  • 1 ¼ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper
  • 1 onion, chopped
  • 1 15-ounce can diced fire-roasted tomatoes with green chiles
  • 1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can
  • ½ teaspoon dried oregano
  • 1 cup frozen corn (preferably fire-roasted), thawed
  • 8 corn tortillas
  • ¼ cup crumbled Cotija cheese
  • 1 avocado, diced
  • ½ cup fresh cilantro, torn
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