I LOVE this weather and it finally feels like Christmas (just a week or two off!) It is the perfect "cuddle" weather!
Days like today make me want to use my slow cooker (who am I kidding, I love using it in the spring, summer or fall too)! BUT seriously, this is the PERFECT day for stew. . . slow cooked all day long and ready to serve when you get home!
(Eliminate or add vegetables and spices according to your tastes)
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
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. (I prefer to slow cook on low for 8 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. 6 servings; Calories: 355 Fat: 6g
Recipe by Cooking Light
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