Spicy Chicken Stew

By LoisD

Crock Pot Dish

Ingredients

• 2 baking potatoes (about 1 1/2 pounds), peeled and cut into chunks (3 1/3 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 1/2-inch-thick slices
• 2 garlic cloves, minced
• 1 cup bottled salsa
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon freshly ground black pepper
• 1 pound skinless, boneless chicken breast
• 4 skinless, boneless chicken thighs (about 10.5 ounces)
• 2 1/2 cups Chicken broth
• 4 (6inch) fresh corn tortillas, cut into strips

Details

Adapted from myrecipes.com

Preparation

Step 1

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