Ingredients
-
2 tablespoons olive oil
-
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
-
12 ounces chorizo sausage, cut in 1/2-inch slices
-
1/4 cup minute tapioca
-
1 tablespoon brown sugar
-
1 1/2 cups frozen corn, thawed
-
1 (14 ounce) can black beans, drained & rinsed
-
3 medium onions, minced
-
ground black pepper
-
3 tablespoons minced chipotle chiles in adobo
-
1 (15 ounce) can diced fire-roasted tomatoes, chilled
Instructions
- 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.