Salsa and chili powder add spice to this chicken stew, but probably not too much for timid tasters or kids. If you want to kick up the heat, use a hot salsa and a dash of hot sauce or ground red pepper.
2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
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.
This is consistently one of my go-to recipes! Even my picky daughter loves it. I've prepared it exactly as written with great results---well, minus the strips of tortillas. We leave those out. I've also tweaked on occasion to reflect the ingredients I had on hand(or didn't have on hand!). I've doubled it and used a bag of diced frozen potatoes(hash brown) in lieu of the potatoes. And I've made it with a can of petite diced tomatoes when I didn't have salsa----just added taco seasoning or extra garlic and cumin. I've also used canned corn (added toward the end of cooking time) when I didn't have frozen corn. Love that I can just dump ingredients in and leave it. I also love how tender my chicken comes out(sometimes I pre-cut the chicken instead of shredding at the end but that's good, too!) I do almost always use chicken breast exclusively---and the recipe is very forgiving if you just use however much chicken you have in the fridge or freezer!
I added more chicken broth, prob almost 2 cups more and a can of black bean towards the end. mine took way longer to cook but my crock pot was full to the brim. I really like it and so does the BF but i feel like its missing something...maybe salt? did anyone have a problem with blandness in the veggies?
I made this in the slow cooker yesterday and the house smelled Fantastic!!! This was an awesome recipe. We love spicy food so I had to kick up the spice a notch. I changed a couple of things- I browned the chicken before putting it into the crock pot, added some jarred jalapenos and their juice, added chipotle powder and subbed canned black beans for the corn (added the black beans during the last 1/2 hour). This stew was amazing!!! I will definitely put it into the rotation. The perfect meal for a crisp autumn day!!
This is AMAZING. Probably one of the best things I've ever made in the crock pot. Used an 8 oz jar of salsa instead of 12.5 oz and only 3 large chicken thighs instead of four and a breast. That was PLENTY of meat for this. Note that the cooking time was shorter for this recipe than for most slow cooker recipes so the potatoes were a little undercooked - def. cut them smaller than you would for most crock pot recipes.
this recipe is outstanding just as written. I followed it to the letter and came up with a delicious chicken stew. Other reviews sort of had me worried, glad I tried it anyway. I am sure that the various selections of salsa make a difference as some are so sweet. I used a spicy chipotle one. Also, the tortilla strips at the end are essential as my pot was thin until I put those in and they thickened it to just right. Try this one!
After reading the reviews and tasting the initial, pretty bland stew I added one can of drained black beans, one drained can of pinto beans, one drained can of diced tomatoes and a small can of medium diced green chilis. This stew tastes very similar to Tortilla Soup, and I'll serve it like I would the soup- with diced avocado, cilantro, and a little shredded cheese. To make it even easier, if you have access to a Trader Joes, buy their Mirepoix (pre-chopped celery onion and carrots) and throw whole container into the stew. (I always keep a container in the freezer) Wondering if a better salsa would change outcome? I used Herdez, not a very flavorful or high quality salsa.
More like a soup, but I added a can of small white beans and made it even simpler by using canned diced potatoes. Added a small can of green chiles.
I would leave out the carrots and celery- my kids said it was "too carroty"- I agree.
So easy and good!!!
Yum, definitely the best slow cooker recipe yet! It came out surprisingly flavorful. I omitted the celery and used all chicken thighs. I also added two chipotle peppers and a little of the chipotle sauce that was in the jar. As with all Mexican or bean soups, I added cilantro, chopped avocado, and a little sour cream on top of each bowl. I will definitely repeat this recipe, perhaps substituting chickpeas for the potatoes, which would make it a little more authentic.
We really enjoy this recipe. I make it with a little more chicken than called for and skip the tortillas. I also cut the cumin to half, because it's not a favorite, and increase the garlic, because we love it. I always use red potatoes and leave them unpeeled. This time I made it with roasted corn from Trader Joe's, and really liked the flavor it added. The quality of the salsa makes a difference, too. I like it hot!
My family loved this dish! I'm in middle school, and we started to have me cook a dish once a month. This was my first time, and it went great! It is such an easy dish, and "flexible" if you will. You can add or take out, or substitute anything you want. I would definitely recommend it. I used all the ingredients in the directions, and I used Tomato Roja Chipotle Salsa to give it a little more kick
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