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Hands-on Time
25 Mins
Total Time
4 Hours 30 Mins
Yield
Serves 6
Photo: Iain Bagwell; Styling: Amanda Widis

How to Make It

Step 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.

Step 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.

Step 3

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

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