Spicy Chicken Stew

  • 2  baking potatoes (about 1 1/2 lb.), peeled and cut into chunks OR
  •  (3 1/3 cups)  FROZEN POTATOES O BRIEN
  • 1  (10 oz.) package frozen sweet corn
  • 2  stalks celery, chopped*
  • 3  carrots, peeled and cut into chunks (1 cup) I did 2 cups*
  • 1  onion, thickly sliced- I used 2*
  • ***- FROZEN BAG OF CELERY CARROTS AND ONIONS WORK
  • 2  cloves garlic, minced
  • 1  (12.5 oz.) jar salsa- I used green/ verde salsa and it was like 14 or 16 oz
  • one can of canned corn
  • 2  teaspoons  kosher salt
  • 1 1/2  teaspoons  ground cumin
  • 1  teaspoon  chile powder (I used cayenne pepper)
  • 1  teaspoon  black pepper
  • 6 skinless, boneless chicken thighs (about 10.5 oz.)
  • 2 1/2  cups  chicken broth I used a little bit more then this
  • 6 inch fresh corn tortillas, cut into strips, use a pizza cutter
  • 1 can mexican tomatoes

Preparation

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.

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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This entry was posted in CHICKEN, comfort food, Crockpot, EASY, FAVORITE, Main Course, Soup, Uncategorized. Bookmark the permalink.

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