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Crock Pot Spicy Chicken Stew Recipe


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     Crock Pot Spicy Chicken Stew

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   15 min/cook 4 hours

2 baking potatoes(1.5 lbs)peeled and cut into chunks (3 1/3 cups)
1 10 oz pkg frozen sweet corn
2 stalks celery chopped
2 carrot peeled and cut into chunks(or baby carrots
1 onion thickly sliced
2 cloves garlic minced
1 (12.5 oz) jar salsa
2 tsp kosher salt
1 1/2 tsp ground cumin
1 tsp chili 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 in) fresh corn tortillas cut into strips

Place potatoes, corn, celery. carrots, onion and garlic in low cooker. Stir in salsa salt, cumin, chili powder, and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooer and cook on high for 4 hours. Transfer chicken to plate and shred with two forks into bite size chunks; return to slow cooker. Mix tortilla strips in to stew
Note- I cook on low sometimes for 8 hours. also I usually use all white meat and I don't put the corn tortillas in.

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