Enchilada Stew – Slow Cooker

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  • 2 lbs organic chicken thighs or breasts boneless, skinless
  • 1 yellow onion chopped
  • 1 green bell pepper seeded and chopped
  • 1 jalapeno seeded and diced
  • 4 oz green chiles chopped
  • 2 tbsp coconut oil
  • 14 oz fire roasted tomatoes
  • 2 tbsp tomato paste
  • 3 cloves garlic minced
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • black pepper
  • ½ cup fresh cilantro chopped
  • 1 avocado pitted and sliced
  • Place the chicken in the crockpot and cover with the rest of the ingredients (except for cilantro and avocado). Cook on low for 8-10 hours or on high for 6-8 hours.
  • After it’s done, use tongs or two forks to shred the chicken while still mixed in with the other ingredients (this will allow the chicken to pick up all the great flavor). Taste and season with salt as needed.
  • Top with cilantro, add some avocado, and enjoy.
If you can’t make it to Mexico, bring Mexico to you. This dish is so simple, made mostly from pantry staples and delivers incredible flavor. Delicious served with organic corn tortillas or over a bed of greens.
Make ahead tip: This dish stores well in the fridge for 3-4 days, and freezes beautifully.