Slow-Cooker Spicy Chicken Stew with Corn and Potatoes
A hearty slow-cooker stew featuring tender shredded chicken, chunky vegetables, and bold spices. Salsa, cumin, and chili powder create layers of warmth while potatoes and corn add satisfying substance. Perfect for busy weeknights when you want comfort food waiting at home. The addition of tortilla strips stirred in at the end adds texture and makes this stew feel like a complete meal in a bowl.
Ingredients
- 2 baking potatoes, peeled, cut into chunks
- 1 box frozen corn, thawed
- 2 medium carrots, cut into chunks
- 2 stalks celery, chopped
- 1 medium onion, cut into 1/2-inch-thick slices
- 2 cloves garlic, finely chopped
- 1 cup thick & chunky salsa
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon freshly ground pepper
- 1 lb boneless skinless chicken breasts
- ½ lb boneless skinless chicken thighs
- 2 ½ cups reduced-sodium chicken broth
- 4 soft corn tortillas, cut into strips
- fresh cilantro, chopped
Instructions
- 1
Spray slow cooker with cooking spray and mix potatoes, corn, carrots, celery, onion and garlic inside
- 2
Stir in salsa, cumin, chili powder and pepper
- 3
Place chicken on top of vegetable mixture and pour broth over ingredients
- 4
Cover and cook on high heat setting for 4 hours
- 5
Remove chicken to plate and shred using two forks
- 6
Return shredded chicken to slow cooker and stir in tortilla strips
- 7
Garnish with cilantro if desired
Tips
Use a mix of chicken breasts and thighs for the best texture and flavor - thighs stay more tender during long cooking
Cut vegetables into similar-sized chunks so they cook evenly in the slow cooker
Add tortilla strips only at the end to prevent them from becoming too soggy
Good to Know
Refrigerate leftovers up to 4 days in covered container. Reheat gently on stovetop or in microwave.
Can prep vegetables up to 1 day ahead and refrigerate. Assemble in slow cooker morning of cooking.
Serve hot in bowls with additional cilantro, shredded cheese, or sour cream if desired.
Common Mistakes
Don't lift the lid during cooking to avoid losing heat and extending cook time
Don't add tortilla strips until the very end to prevent them from disintegrating
Substitutions
FAQ
Can I cook this on low instead of high?
Yes, cook on low for 6-7 hours instead of high for 4 hours. Check that chicken reaches 165°F internal temperature.
Can I freeze this stew?
Yes, freeze without tortilla strips for up to 3 months. Thaw overnight in refrigerator and reheat, then add fresh tortilla strips.
What if I don't have corn tortillas?
You can omit them or substitute crushed tortilla chips added at serving, or use small flour tortillas cut into strips.