Slow Cooker Spicy Chicken Stew Recipes

SLOW-COOKER SPICY CHICKEN STEW

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients.
• Cover; cook on High heat setting 4 hours.
• Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.

SLOW COOKER SPICY CHICKEN

Steps:

• Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

SLOW COOKER SPICY CHICKEN STEW

Steps:

• Add all ingredients to slow cooker
• Cover and cook on low for 6-8 hours or high for 3-4
• Serve with toasted bread or as desired

SPICY CHICKEN STEW RECIPE

Steps:

• 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.
• Place lid on slow cooker and cook on high for 4 hours.
• Transfer chicken to a plate and shred with 2 forks into bite-sized chunks. Return to slow cooker.
• Mix in tortilla strips into stew and serve warm.

SLOW COOKER CHICKEN STEW WITH WILD RICE

Steps:

• Stir chicken broth, onion, carrot, rice, celery, mushrooms, garlic, salt, and pepper together in a 6-quart slow cooker. Nestle in chicken, thyme, and bay leaves.
• Cover and cook on Low until chicken and wild rice are tender, about 7 hours. An instant-read thermometer inserted near the bone of each breast should read 165 degrees F (74 degrees C).
• Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
• Whisk milk and flour together in a medium bowl. Stir into slow cooker and cook on High until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley.