Crockpot Spicy Chicken Stew |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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When the weather is cold, it's nice to come home to a crockpot full of soup. Recipe is from All You. Ingredients:
1 1/2 lbs baking potatoes, peeled and cut into chunks (3 1/3 cups) |
1 (10 ounce) package frozen sweet corn |
2 stalks celery, chopped |
2 carrots, peeled and cut into chunks (1 cup) |
1 onion, thickly sliced |
2 garlic cloves, minced |
1 (12 1/2 ounce) jar salsa |
2 teaspoons kosher salt |
1 1/2 teaspoons ground cumin |
1 teaspoon chili powder |
1/2 teaspoon black pepper |
1 lb boneless skinless chicken breast |
4 boneless skinless chicken thighs |
2 1/2 cups chicken broth |
4 (6 inch) fresh corn tortillas, cut into strips |
Directions:
1. Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
2. Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.
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