Ingredients
2
baking potatoes (about 1 1/2 lb), peeled, cut into chunks (3 1/3 cups)
1
box (9 oz) frozen corn, thawed
2
medium carrots, cut into chunks (1 cup)
2
stalks celery, chopped (2/3 cup)
1
medium onion, cut into 1/2-inch-thick slices
2
cloves garlic, finely chopped
1
cup Old El Paso™ Thick ’n Chunky salsa
1 1/2
teaspoons ground cumin
1
teaspoon chili powder
1/2
teaspoon freshly ground pepper
1
lb boneless skinless chicken breasts
1/2
lb boneless skinless chicken thighs
2 1/2
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
4
soft corn tortillas (6 inch), cut into strips
Chopped fresh cilantro, if desired
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients.
Cover; cook on High heat setting 4 hours.
Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.
