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Slow-Cooker Chipotle Beef Stew

This Slow-Cooker Chipotle Beef Stew is smoky, hearty, and full of Southwestern flavor. Tender chunks of sirloin simmer all day with fire-roasted tomatoes, sweet corn, poblano peppers, and a touch of chipotle heat. Topped with creamy avocado, crunchy tortilla chips, and a dollop of sour cream, it’s pure comfort food made easy. Perfect for RV cooking or busy weeknights when you want a hands-off, stick-to-your-ribs dinner that tastes like you worked all day on it.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Stew
  • 1 lb boneless beef top sirloin, trimmed and cut into 1-inch cubes
  • 1 Package (12 oz) frozen whole kernel corn, thawed
  • 2 large onions, chopped (2 cups)
  • 2 poblano chiles, seeded and diced
  • 3 cloves garlic, chopped
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp teaspoon salt
  • 1/4 tsp cracked black pepper
Optional Toppings
  • 1 avocado, pitted, peeled, and cut into 12 wedges
  • 12 baked tortilla chips, crushed We like to use Fritos
  • 6 small cilantro sprigs, chopped
  • 6 tbsp reduced-fat sour cream

Equipment

  • 1 Crock-Pot 8-Quart Multi-Use XL Express Crock

Method
 

  1. Spray a 4- to 5-quart slow cooker with nonstick cooking spray.
  2. Microwave the frozen corn uncovered on High for 2 minutes or until thawed. ( You can skip this step if you like. It'll cook for 8 hours in the crock pot.
  3. Add corn, beef, and all remaining stew ingredients to the slow cooker; stir to combine.
  4. Cover and cook on Low for 8–10 hours (or High for 4–5 hours) until the beef is fork-tender.
  5. Divide stew evenly among six bowls. Top each with avocado slices, crushed tortilla chips, cilantro, and a spoonful of sour cream.

Notes

Tips & Variations

  • Turn up the heat: Add a second chipotle pepper or a spoonful of adobo sauce for more spice.
  • Add beans: Stir in a can of black beans or pinto beans near the end of cooking for added texture.
  • Make it creamy: Mix in ¼ cup light cream cheese during the last 15 minutes of cooking for a silky finish.
  • Low-carb version: Skip the tortilla chips and serve with riced cauliflower.