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Friday, November 2, 2012

RECIPE: Spicy Chicken Stew


Spicy Chicken Stew

3 baking potatoes, cubed
2 celery stalks, chopped
1 bag of frozen sweet kernal corn
1 medium onion, chopped
1 bag of baby carrots
1 jar of hot salsa
2 cups of fat free chicken broth
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. salt
1 tsp. black pepper
1/2 tsp. ground cumin
2 chicken breasts, boneless
4 chicken thighs, boneless
(1 can of cream of chicken soup - optional)


  • combine all vegetables (except corn) and spices in Crock Pot
  • place chicken on vegetables
  • cover with broth
  • cook on LOW for 6-8 hours (until veggies are fork tender)
  • remove chicken pieces and shred with fork
  • add chicken back and add frozen corn
  • heat for an additional 30 minutes
  • serve with tortillas and ENJOY!



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