TEX MEX CHICKEN STEW ala SLOW COOKER

TEX MEX CHICKEN STEW ala SLOW COOKER serves 4
1 small onion, diced
1 tablespoon tomato paste
2 cloves garlic, minced
¾ teaspoon chili powder
½ teaspoon QUALITY honey
1 can ROTEL tomatoes, undrained
15 ounce can diced tomatoes, undrained
2 ounces pickled jalapenos or pepperoncinis
½ cup chicken broth
2 teaspoons WONDRA flour
1 tablespoon avocado oil
1 tablespoon boneless, skinless chicken thighs, cut into bite sized pieces
1 can white shoepeg corn
1-3 ounces cream cheese
1 bunch green onions, sliced for garnish

  • Spray slow cooker insert with non-stick cooking spray.
  • Blend together the onions, garlic, canned tomatoes, pepperoncinis or pickled jalapenos.
  • Whisk together the chicken broth, honey, garlic, tomato paste and chili powder. Blend the mixture into the slow cooker.
  • Whisk together the avocado oil and flour into a paste. Blend the paste into the slow cooker mixture.
  • Fold in chicken pieces so they are submerged.
  • Cook on low for 6 hours.
  • Add corn and cook another hour on HIGH.
  • Whisk cream cheese with ½ cup of broth from slow cooker.
  • Stir cream cheese mixture into slow cooker, cooking for 15 minutes more.
  • Serve with warm tortillas.
  • Garnish with green onions.

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