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    Chicken Stew
SUBMITTED BY:  1stPlaceRecipes PHOTO BY: 1stPlaceRecipes
Category: Chicken

   RECIPE RATING:

Read Reviews (2)
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INGREDIENTS
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

DIRECTIONS
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.

Recipe Source:
http://slow-cooker.recipes-network.net/chicken-stew.html


REVIEWS
  Reviewed by Barndoggy
Simple, easy and tasted great. Kept going back for more! But we cut up the potatoes smaller than suggested and they were still under-cooked after over 4 hours. We also used twice as much broth as recommended (just because we had it and didn't want it to go to waste), and it seemed the perfect amount. It's difficult to imagine how there would be enough liquid using the recommended amount. Will try it again and see what works best.
  Reviewed by Katie
Delicious!!!! I just finished up a big bowl and yum, yum!!! I served this with some shredded Mexican blend cheese. Did I mention yum? And quite easy!

 
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