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.

Recipe by MyRecipes July 2015


Credit: Iain Bagwell; Styling: Amanda Widis

Recipe Summary

25 mins
4 hrs 30 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

524 calories; fat 28g; saturated fat 7g; protein 33g; carbohydrates 33g; fiber 7g; cholesterol 112mg; sodium 1281mg.