Crockpot Chicken Enchilada Stewp–Adapted from RealSimpleGood
Looking for the flavors of Mexico without the tortillas or the prep? Try this dish that can be done in the crockpot or the instapot.
2 lbs boneless skinless chicken thighs
1 can fire roasted crushed tomatoes (14.5 oz can)
1 bell pepper, thinly sliced
1 onion, thinly sliced
3 tsp garlic powder or 3 cloves minced garlic
4 cups chicken broth
2 tbsp cumin
2 tbsp chili powder
2 tsp oregano
1 tsp smoked paprika
1 tsp sea salt
1 tsp ground pepper
1 avocado, diced
1 small bunch fresh cilantro
Cook on low for 6-8 hours in the crockpot, on high for 3 hours in the crockpot, or for 20 minutes in the Instant Pot on the manual setting. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro.
Note: I like to use a slotted spoon to dish up the chicken and veggies and then a ladle to put in a small amount of the liquid. I keep it more of a stew consistency than a true soup.
Note: for my meal prep, i chop the avocado and toss it in a tablespoon of lime juice. Then, after I dish out the single-serve containers, I top with a scoop of diced avocado and a tablespoon or so of cilantro. These garnishes really finish the dish.
The original recipe can be found here.