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Mexican Stew with Garlicky Bread Crumbs

Photo: Iain Bagwell; Styling: Amanda Widis

Hands-on time 25 mins
Total time 4 hrs, 30 mins

Serves 6

Prep this stew before leaving for the day. Let the slow cooker do the work for you, and a delicious Mexican-inspired meal will be ready when you return. Serve stew topped with panko mixture and garnish with cilantro, if desired.


  • 1/4 cup canola oil
  • 6 chicken legs (about 2 lbs.)
  • 3 poblano peppers, sliced
  • 8 ounces cooked chorizo, halved crosswise
  • 2 15-oz. cans black beans or pinto beans, drained, rinsed
  • 3 chopped canned chipotles in adobo sauce, finely chopped, plus 2 Tbsp. sauce
  • 1 15-oz. can diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cloves garlic, finely chopped
  • 3/4 cup panko
  • Cilantro sprigs, for garnish, optional

Nutrition Information

  • calories 524
  • fat 28 g
  • satfat 7 g
  • protein 33 g
  • carbohydrate 33 g
  • fiber 7 g
  • cholesterol 112 mg
  • sodium 1281 mg

How to Make It

  1. In a nonstick skillet, heat 2 Tbsp. oil over medium heat. Add chicken and cook until browned, turning once, about 8 minutes total. Drain on paper towels and transfer to slow cooker. In the same skillet, cook poblano peppers, stirring, until golden in spots, about 3 minutes; add to slow cooker. Add chorizo, beans, chipotles, adobo sauce, tomatoes, salt, pepper and 1/2 the chopped garlic to slow cooker. Stir together, cover and cook on low until chicken is cooked through, about 4 hours.

  2. Once chicken is cooked, heat remaining 2 Tbsp. oil in a medium skillet over medium heat. Add panko and remaining garlic. Cook, stirring, until mixture is golden and crispy, about 3 minutes.

  3. Serve stew topped with panko mixture. Garnish with cilantro, if desired.