Oxmoor House
Yield
6 servings

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.

How to Make It

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

Easy and delicious ...with a couple mods

Karaseksrus
November 28, 2015
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.

kelatta's Review

AthenaTX
December 04, 2014
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!

AthenaTX's Review

Skinny38
July 28, 2014
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.

bearbrooke's Review

Rmdollish
January 06, 2014
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.

RVLost's Review

rmmarcus
January 05, 2014
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.

Rmdollish's Review

RVLost
October 18, 2013
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.

SandraFry's Review

SandraFry
January 10, 2013
N/A

Karaseksrus's Review

bearbrooke
January 09, 2013
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.

olgaram1's Review

olgaram1
November 25, 2012
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.

Skinny38's Review

kathy
October 12, 2013
N/A