Oxmoor House SEPTEMBER 2012
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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