Nothing is better than coming home from work to the smell of a dinner that is done! This dish was pretty easy, and tasty enough that I will probably add it to my permenant crock-pot repertoire. I used a mixture of chicken breast and thigh meat to give it a little more flavor. You could use all breast meat to cut down on the fat though. I found this recipe from www.myrecipes.com, which is a great website if you want the nutritional information for the recipe! This is also the website where you can find all of the Cooking Light recipes.
Spicy Chicken Stew, adapted from myrecipes.com
Prep Time: 15 minutes
Cook Time: 4 hours
Yield: 6 Servings
Cost per Serving: $2.22
- 2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
- 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 teaspoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chile powder
- 1/2 teaspoon 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. *Optional: top with chopped cilantros and shredded cheese.