Fusion Spiced Crock Pot Chicken Stew With Vegetables Recipes

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SLOW-COOKER SPICY CHICKEN STEW



Slow-Cooker Spicy Chicken Stew image

Old El Paso™ salsa provides a flavorful addition to this spicy chicken stew that's made using corn, Progresso™ broth and corn tortillas - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h30m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 370, Carbohydrate 49 g, Fiber 6 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg

CROCKPOT SPICY CHICKEN STEW



Crockpot Spicy Chicken Stew image

When the weather is cold, it's nice to come home to a crockpot full of soup. Recipe is from All You.

Provided by Pinay0618

Categories     Chicken

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs baking potatoes, peeled and cut into chunks (3 1/3 cups)
1 (10 ounce) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 onion, thickly sliced
2 garlic cloves, minced
1 (12 1/2 ounce) jar salsa
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 lb boneless skinless chicken breast
4 boneless skinless chicken thighs
2 1/2 cups chicken broth
4 (6 inch) fresh corn tortillas, cut into strips

Steps:

  • Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
  • Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.

Nutrition Facts : Calories 371.5, Fat 5.7, SaturatedFat 1.3, Cholesterol 86.6, Sodium 1421.2, Carbohydrate 48.8, Fiber 6.4, Sugar 6.5, Protein 33.2

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