Spicy Chicken Stew

Ingredients

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

Equipment

• slow cooker

Directions

1. 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.
2. Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker.
3. Mix tortilla strips into stew.
4. Serve warm.