Spicy Chicken Stew

Crock Pot Dish

Spicy Chicken Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    baking potatoes (about 1½ pounds), peeled and cut into chunks (3⅓ cups)

  • 1

    (10-ounce) package frozen whole-kernel corn

  • 2

    celery stalks, chopped

  • 2

    carrots, peeled and cut into chunks (1 cup)

  • 1

    onion, cut into ½-inch-thick slices

  • 2

    garlic cloves, minced

  • 1

    cup bottled salsa

  • teaspoons ground cumin

  • 1

    teaspoon chili powder

  • ½

    teaspoon freshly ground black pepper

  • 1

    pound skinless, boneless chicken breast

  • 4

    skinless, boneless chicken thighs (about 10.5 ounces)

  • cups Chicken broth

  • 4

    (6inch) fresh corn tortillas, cut into strips

Directions

Preparation 1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours. 2. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired. www.myrecipes.com


Nutrition

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