Spicy Chicken Stew

Beyond bland.
When I first looked at this recipe, I thought it was underseasoned. But, knowing my wife's preference for mild (not spicy) food, I deferred. After serving, even she said it was unremarkable.
There are sooooo many things wrong with this recipe. The veggies were undercooked (I cut the spuds and carrots into one-inch cubes), the ratio of meat to veggies is waaayyy off (too much chicken, and I had already cut back to one chicken breast and three thighs), the corn tortillas add nothing to the result, and the seasonings are lost.
If, which I doubt, I would make this recipe again, I would make the following changes. 1) Raise the slow-cooker time to **8** hours on **low.** 2) Add one, maybe two, cans of green chilies (undrained). 3) Cut the chicken up before hand OR consider using TWO bone-in chicken breasts (with skin) and eliminate the thighs altogether. This, I think would give it more of a "stock-like" flavor, but you'd still need to chop it all up afterwards. 4) Drop the corn tortillas. 5) I might even cut the veggies up smaller to ensure they are fully cooked and impart some real flavor. 6) Double--at least--the seasonings.
Would all those things save this incredibly dull recipe? I don't know. And I don't if it's worth the time to try and find out.

On another reviewer's suggestion, used sweet potatoes instead of russet, which cooked up tender. Also used only chicken breasts. Added a can of black beans - added visual interest and made the dish more substantial. Used double the celery and spices recommended. Very good winter meal.

The flavor was suprisingly good for such a simple recipe. We used all breast meat to make it a little healthier. We will definitely substitute yukon gold potatoes (in bigger chunks) next time as the texture of the baking potatoes--even after 4 hours of slow cooker time and an added 30 minutes of simmering on the stovetop--was way too firm for our tastes. I've never seen baking potatoes used in a stew recipe before, and now I know why!

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.

I have made this stew probably about 5 times. I substitute white potatoes with sweet potatoes. Not only does it taste good, but it is healthy and hardy and overall lower in calories per serving.

This is a favorite -- while maybe not worthy of a "special occasion". Love to make this Sunday night and have leftovers. I substitute hash browns for the diced potatoes to make it even easier. My family likes things spicy so I use a large jar of "hot" salsa.

This was a very good recipe. I cubed and browned the chicken instead of shredding it, but made no other changes. Very simple and hearty.

This is a great family meal. I would have given a 4 start rating but CL uses the description "worthy of a special occasion" and I wouldn't quite go that far. The flavour can change easily with different salsas so it can be a different meal every time you make it. The only small complaint I have, and maybe its just my slow cooker, but as hot as the meal is when ready and no matter how small I cut my potatoes, they(the potatoes) always seem a little undercooked. Maybe I should just try a very small dice or precook a few minutes on the stove before placing in the slow cooker.

Good Sunday night dish with lots leftover for the week. Instead of parsley I added cilantro and at the end I did add a teaspoon of salt.