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Slow-Cooker Spicy Chicken Stew

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Slow-Cooker Spicy Chicken Stew
  • Prep Time 30 min
  • Total Time 4 hr 30 min
  • Servings 6
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Old El Paso™ salsa provides a flavorful addition to this spicy chicken stew that’s made using corn, Progresso™ broth and corn tortillas – perfect for 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 Old El Paso™ Thick 'n 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

Directions

  • 1 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients.
  • 2 Cover; cook on High heat setting 4 hours.
  • 3 Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Daily Value
Total Fat
6g
0%
(
Saturated Fat
1g
0%
)
Sodium
520mg
0%
Total Carbohydrate
49g
0%
(
Dietary Fiber
6g
0%
)
Protein
33g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 Vegetable; 4 Very Lean Meat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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