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Wednesday, December 2, 2009

Spicey Chicken Stew

2 baking potatoes, peeled and cut into chunks
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 tsp salt
1 1/2 tsp ground cumin
1 tsp chile powder
1/2 tsp black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.)
4 skinless, boneless chicken thighs (about 10.5 oz.)
2 1/2 cups chicken broth
4 (6 inch) fresh corn tortillas, cut into strips



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.


Enjoy!

1 comment:

  1. Sounds delicious!!

    Here from Ultimate Recipe Swap.

    ReplyDelete

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