Ingredients

2 baking potatoes (about 1 1/2 pounds), peeled and cut into chunks (3 1/3 cups)

1 (10-ounce) package frozen whole-kernel corn

2 celery stalks, chopped

2 carrots, peeled and cut into chunks (1 cup)

1 onion, cut into 1/2-inch-thick slices

2 garlic cloves, minced

1 cup bottled salsa

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon freshly ground black pepper

1 pound skinless, boneless chicken breast

4 skinless, boneless chicken thighs (about 10.5 ounces)

2 1/2 cups fat-free, lower-sodium chicken broth

4 (6-inch) fresh corn tortillas, cut into strips

Chopped fresh parsley (optional)

Preparation

  1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours.

    1. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.