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Slow-Cooker Spicy Chicken Stew
Slow-Cooker Spicy Chicken Stew
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Prep Time:
30 minutes
Total Time:
4 hours 30 minutes
Spicy chicken stew with corn, Progresso™ broth, and corn tortillas, topped with flavorful salsa for a delicious dinner.
Ingredients:
  • 2 baking potatoes (about 1 1/2 lb), peeled, cut into chunks (3 1/3 cups)
  • 1 box (9 oz) frozen corn, thawed
  • 2 medium carrots, cut into chunks (1 cup)
  • 2 stalks celery, chopped (2/3 cup)
  • 1 medium onion, cut into 1/2-inch-thick slices
  • 2 cloves garlic, finely chopped
  • 1 cup thick & chunky salsa
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground pepper
  • 1 lb boneless skinless chicken breasts
  • 1/2 lb boneless skinless chicken thighs
  • 2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 4 soft corn tortillas (6 inch), cut into strips
  • Chopped fresh cilantro, if desired
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Combine potatoes, corn, carrots, celery, onion, and garlic in the slow cooker. Add salsa, cumin, chili powder, and pepper and mix well. Place the chicken on top of the vegetables. Pour the broth over everything in the slow cooker.
  • Cover the dish and cook on a high heat setting for 4 hours until fully cooked.
  • Transfer the succulent chicken from the slow cooker to a plate, then effortlessly shred it with the use of two forks. Gently return the shredded chicken to the aromatic slow cooker. Stir in the crispy tortilla strips into the flavorful stew, and generously garnish with fresh cilantro.

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