Karry Hosford
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

October 25, 2014

SRodrig185's Review

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

May 28, 2014

mrsmellie's Review

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

January 28, 2014

Bambi149's Review

January 15, 2014

smithker's Review

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

August 12, 2013

stacylynn's Review

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

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