Slow Cooker Tex-Mex Chicken Stew

2 onions, minced

2 jalapeno chiles, stemmed, seeded, and minced

6 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon vegetable oil

1 tablespoon chili powder

4 cups chicken broth

1 (14.5 oz) can diced tomatoes, drained

1/4 cup minute tapioca

1 tablespoon brown sugar

3 lbs boneless, skinless chicken thighs, trimmed

2 cups frozen corn

1 (15 oz) can black beans, drained and rinsed

1 chipotle Chile in adobo sauce, minced

1/4 cup cilantro, minced

White Rice to serve (optional)

Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a medium size bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer mixture to slow cooker.
Stir broth, tomatoes, tapioca, and sugar into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, and shred into bite-sized pieces. Let stew settle for 5 minutes, then skim fat from the surface with a large spoon.
Stir in corn and black beans, cover, and cook on high for 10 minutes or until heated through. Stir in shredded chicken and chipotle Chile and let sit for 5 minutes, or until heated through. Stir in cilantro, season with salt and pepper to taste, and serve.

Source: America's Test Kitchen, Slow Cooker Revolution