Maggie Shi's new book "Slow Cooker Family Favorites" takes the technology of the slow cooker and turns time-intensive dishes into ones you can enjoy easily and nightly. Just in time for the cold weather, this stew hits on all the needed notes of a weekday meal—hearty, full of flavor and it literally cooks itself so you don't have to worry about dinner after a long day. Shi adds, "This festive meal is anything but boring; it’s bursting with
shredded chicken, corn, and includes a jar of store-bought salsa (an effective
shortcut). I recommend choosing a spicy one to give the stew a lively kick."
Spicy Mexican Chicken Stew
1 (16-ounce) jar spicy salsa
1 ½ teaspoons ground cumin
1 teaspoon chili powder
2 teaspoons salt
½teaspoon freshly ground black pepper
1½pounds russet potatoes, peeled and diced into 1-inch cubes
1 (16-ounce) package frozen corn
2 celery stalks, cut into 1-inch pieces
2 carrots, peeled and cut into 1-inch pieces
1 onion, diced
2 garlic cloves, minced
6 boneless, skinless chicken thighs
1½ cups chicken broth
1. In a slow cooker, stir together the salsa, cumin, chili
powder, salt, and pepper. Add the potatoes, corn, celery, carrots, onion, and
garlic, tossing to coat. Place the chicken on top of the vegetables and pour
the broth into the slow cooker.
2. Cover and cook on high for 4 hours, or until the chicken is
cooked through and the vegetables are tender. Using two forks, shred the
chicken and stir it into the liquid. Taste for seasoning.