Southwestern Chicken Stew

Southwestern Chicken Stew
Southwestern Chicken Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    can(s) (28-ounce) fire-roasted tomatoes

  • 2

    green onions, trimmed and cut into thirds

  • 2

    chipotle chiles in adobo sauce

  • 2

    T adobo sauce

  • 2

    clove(s) garlic, peeled

  • 2

    t chili powder

  • 1

    t ground cumin

  • 1 1/4

    lbs. skinless, boneless chicken-breast halves

  • 2

    cup(s) chicken broth

  • 1 1/2

    cup(s) finely shredded Monterey Jack cheese

  • 2

    green onions, thinly sliced, for garnish

  • Salt

  • Black pepper

  • Spaghetti, for serving

Directions

1. In blender, purée tomatoes, onions, chipotles, adobo sauce, garlic, chili powder, cumin, and 1 t salt until smooth. Transfer to 6 - 7 quart slow cooker bowl. Arrange chicken on top (do not submerge). Replace lid; cook on low 3 1/2 hours or until chicken is cooked (165 degrees F). 2. Transfer chicken to cutting board. In measuring cup, combine broth, 1/2 cup water, and 1/4 t salt. Microwave on high 1 minute; add to slow cooker. Add spaghetti, pushing down to fully submerge. Replace lid; cook on low 30 to 45 minutes, testing after 30 minutes, or until pasta is al dente and most of liquid has been absorbed, stirring once. 3. While pasta cooks, pull chicken into chunks. Once pasta is cooked, return chicken to bowl, tossing to combine. To serve, top with cheese, sliced green onions, and cilantro.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: