This was a great meal for our family and very fast for me to make. I had all the ingredients on hand except a few. For the missing ingredients, I just used what I had in the freezer: frozen mixed veggies, red potatoes and marinated southwest chicken. It turned out great. It was very flavorful and I'll be making this one again at the request of the family.
Spicy Chicken Stew
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.
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- Calories: 403
- Calories from fat: 0.0%
- Fat: 4.5g
- Saturated fat: 0.9g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1.4g
- Protein: 35g
- Carbohydrate: 55.5g
- Fiber: 4.4g
- Cholesterol: 85mg
- Iron: 2.8mg
- Sodium: 643mg
- Calcium: 70mg
- 2 baking potatoes (about 1 1/2 pounds), peeled and cut into chunks (3 1/3 cups)
- 1 (10-ounce) package frozen whole-kernel corn
- 2 celery stalks, chopped
- 2 carrots, peeled and cut into chunks (1 cup)
- 1 onion, cut into 1/2-inch-thick slices
- 2 garlic cloves, minced
- 1 cup bottled salsa
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 1 pound skinless, boneless chicken breast
- 4 skinless, boneless chicken thighs (about 10.5 ounces)
- 2 1/2 cups fat-free, lower-sodium chicken broth
- 4 (6-inch) fresh corn tortillas, cut into strips
- Chopped fresh parsley (optional)
- 1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours.
- 2. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.
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