Slow-Cooker Chipotle Chicken Stew

1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces

2 teaspoons ground cumin

Kosher salt and freshly ground pepper

1 onion, chopped

1 15-ounce can diced fire-roasted tomatoes with green chiles

1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can

1/2 teaspoon dried oregano

1 cup frozen corn (preferably fire-roasted), thawed

8 corn tortillas

1/4 cup crumbled Cotija cheese

1 avocado, diced

1/2 cup fresh cilantro, torn

Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.