Slow Cooker Chicken, Chorizo and Sweet Potato Stew

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 ounces chorizo, sliced or crumbled
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper (red or green), chopped
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup corn (fresh, frozen, or canned)
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)
• Lime wedges (optional)

Instructions

1. Prepare your slow cooker: Plug in your slow cooker and set it to low heat.
2. Cook the chorizo: In a skillet over medium heat, sauté the chorizo until it starts to brown and releases its oil, about 5 minutes.
3. Add chicken: Transfer the cooked chorizo to the slow cooker and add the chicken thighs. Season with salt and pepper.
4. Incorporate the vegetables: Add the sweet potatoes, onion, garlic, bell pepper, corn, and diced tomatoes to the slow cooker.
5. Mix in the broth and spices: Pour chicken broth over the ingredients. Sprinkle cumin, smoked paprika, and chili powder. Stir gently to combine.
6. Cook: Cover and let the stew cook on low for 6-8 hours, or on high for 4 hours.
7. Shred the chicken: About 30 minutes before serving, remove the chicken pieces, shred them, and return them to the stew.
8. Finish and serve: Adjust seasoning if necessary. Ladle the stew into bowls, garnishing with fresh cilantro and lime.

Nutrition