Categories: Chicken
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 fat-free, lower-sodium chicken broth
- 4 (6-inch) fresh corn tortillas, cut into strips
- Chopped fresh parsley (optional)
Directions
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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.
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Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.