Spicy Chicken Stew (Crock Pot  or Slow Cooker)

This is quick to make, cooks in your slow cooker all day . . . and it has a great spicy kick to it!

Ingredients:

• 2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
• 1 (10 oz.) package frozen sweet corn
• 2 stalks celery, chopped
• 2 carrots, peeled and cut into chunks (1 cup)
• 1 onion, thickly sliced
• 2 cloves garlic, minced
• 1 (12.5 oz.) jar salsa
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chile powder
• 1/2 teaspoon black pepper
• 1 skinless, boneless chicken breast, halved (about 1 lb.)
• 4 skinless, boneless chicken thighs (about 10.5 oz.)
• 2 1/2 cups chicken broth
• 4 (6 inch) fresh corn tortillas, cut into strips

Directions:

• Place potatoes, corn, celery, carrots, onion and garlic in crock pot or 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. 

  I topped it with cheese, avocado, and cilantro and it was awesome!