This recipe is an excellent choice for the slow cooker. Many slow cooker recipes “cook out” all the spices put in the pot before turning on the slow cooker, but this stew retains its spicy billing. This offering comes from the Southern Living book, Big Book of Slow Cooking, 2012, page 198.
We used Chi-Chi medium salsa in our version of this recipe.
2 skinned and boned chicken breasts (about 1 lb.)
4 skinned and boned thighs (about 10.5 oz.)
1 Tbsp olive oil
2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/2 cups)
2 cups frozen corn
2 celery ribs, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 onion, thickly sliced
1 tsp jarred minced garlic
1 (12.5-oz.) jar salsa
2 tsp kosher salt
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp pepper
2 1/2 cups chicken broth
4 (6-inch) corn tortillas, cut into strips
Cook chicken in hot oil in a Dutch oven over medium-high heat 3 minutes on each side or until browned.
Place potatoes and next 5 ingredients in a 5-quart slow cooker. Stir in salsa and next 4 ingredients. Place chicken on top of vegetables, and pour chicken broth over chicken. Cover and cook on low 6 hours.
Transfer chicken to a plate, and shred with 2 forks into bite-size chunks; return to slow cooker. Spoon stew into bowls. Top with tortilla strips.
Prep time: 15 minutes
Total time: 6 hours, 15 minutes