Rating: 4 stars
46 Ratings
  • 5 star values: 18
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe by Cooking Light August 2002


Credit: Karry Hosford

Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • Combine cumin, salt, and pepper; sprinkle over chicken.

  • 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.

  • 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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Nutrition Facts

207 calories; fat 4.2g; saturated fat 1.4g; mono fat 1.2g; poly fat 0.7g; protein 18.7g; carbohydrates 22.2g; fiber 6.3g; cholesterol 59mg; iron 2.3mg; sodium 674mg; calcium 96mg.