Slow Cooker Spicy Chicken Stew

Salsa provides a flavorful addition to this spicy chicken stew that's made using corn, broth and corn tortillas – perfect for dinner.


6 servings


2 baking potatoes (about 1 1/2 pounds), peeled, cut into chunks (3 1/3 cups)
1 (9 ounce) box 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 pound boneless skinless chicken breasts
1/2 pound boneless skinless chicken thighs
2 1/2 cups reduced-sodium chicken broth (from 32-ounce carton)
4 soft corn tortillas (6 inch), cut into strips
chopped fresh cilantro, if desired


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.

Cover; cook on HIGH heat setting 4 hours.

Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.

Estimated Time

Preparation Time: 30 minutes
Cook Time: 4 hours

Nutritional Information

Amount per serving: Calories 370; Total Fat 6 g; Saturated Fat 1 g; Sodium 520 mg; Total Carbohydrate 49 g; Dietary Fiber 6 g; Protein 33 g; Exchanges: 3 Starch; 1 Vegetable; 4 Very Lean Meat; Carbohydrate Choice 3

Recipe Courtesy Of

Betty Crocker

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