Karry Hosford
Yield
6 servings

The chicken thighs stay moist and tender in this easy slow-cooker recipe. Smokey cumin and Mexican-style stewed tomatoes bring a little kick to this hearty stew.

How to Make It

Step 1

Combine cumin, salt, and pepper; sprinkle over chicken.

Step 2

Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.

Step 3

Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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Ratings & Reviews

AMChrobak's Review

vanessarush
October 25, 2014
N/A

SRodrig185's Review

Bambi149
June 02, 2014
It's easy and the preparation is quick, but the cooking is slow. My family and I do not eat spicy foods. So, I used diced tomatoes without the Mexican chiles. I found the stew to need more spice and found myself relying on salt due to blandness. In spite of a sort of blandness from the lack of chile pepper, it was good. The chicken, of course, falls off the bones.

prasadavi's Review

ChereF
May 28, 2014
N/A

mrsmellie's Review

megsmagoo3
February 28, 2014
This was a great, spicy soup dish. My family does not like beans, so I added some quinoa noodles at the end. I also browned my chicken and onions before putting in the crockpot. Great dish, very filling.

Jodielee's Review

wgcorbett
January 28, 2014
N/A

Bambi149's Review

Koldriana
January 15, 2014
N/A

smithker's Review

tanrdn
November 01, 2013
I loved this recipe although I did make some tweaks. Delicious and so easy to make. It is clearly Mexican flavors and reminded me of chili, but it isn't. I used boneless skinless chicken breast (you could probably omit the chicken and it would still be yummy). I also used a little extra cumin and ended up adding a little cayenne pepper at the end, it didn't necessarily need it but my husband likes spicy. The only other change I made was to add a cup of chicken stock to make it a little soupier. Cooked this on the stove top instead of the slow cooker for a little over an hour (probably could have been ready sooner). I don't think I would serve this to company but I'll definitely make this again. This was sooo simple. Hubby and I both loved it!!

beachbabies's Review

steponme
August 12, 2013
N/A

stacylynn's Review

KellyPallesen
April 02, 2013
Really good, surprisingly. I cooked on hi for 2 1/2 hours, putting the beans in during the last hour & that was perfect--the thighs would have cooked to death at 4 hours. Next time I will up the number of thighs I use since most everyone eats 2, & the amount of bean mixture would support that. Browning might be nice, but the combo of the spices & the sauce gave the chicken a nice color. A little spicy, I might change the tomatoes to diced with chiles instead of the mexican stewed & leave out the extra can of chiles. Quick & easy to prep, this will be a regular. Served with a salad & sugar snap peas.

Maryandtulip's Review

vickilu
March 25, 2013
Delicious! An easy Sunday night supper. The boneless, skinless thighs are perfect.