| | Directions | | Place potatoes, carrots, corn, celery, onion, and garlic in slow cooker. Stir in salsa, salt, cumin, chili powder, and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Place lid on slow cooker and cook stew on high for 4 hours. Transfer chicken to a plate and shred into bite-size pieces. Return to slow cooker and mix. Note: Great served with tortilla chips |
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| Ingredients | | - |  | 2 or 4 small potatoes, peeled and cut into chunks (large) |
| - | | 4 carrots, peeled and cut into chunks |
| - | | 1 package frozen sweet corn (10 ounce pkg) |
| - | | 4 stalks celery, chopped |
| - | | 1 onion, thickly sliced |
| - | | 2 cloves garlic, minced |
| - | | 1 jar salsa |
| - | | 2 teaspoons salt |
| - | | 1 1/2 teaspoons ground cumin |
| - | | 1 teaspoon chili powder |
| - | | 1/2 teaspoon black pepper |
| - | | 4 skinless, boneless chicken breasts |
| - | | 2 1/2 cups chicken broth |
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