Slow Cooker Spicy Chicken Stew

1½ lb chicken (breasts,

thighs, or whatever

you prefer)

2 cups salsa

2 celery ribs, diced

2 carrots, diced

1 lb frozen diced potatoes

(or use peeled, fresh,

diced potatoes)

1 (15-oz) can black beans,

drained and rinsed

2 cups frozen corn kernels

1 (10-oz) can Rotel diced

tomatoes and

green chilies

undrained (optional)

2 cups chicken broth

2 tsp cumin

1 Tbsp chili powder

salt & pepper, to taste

Place all ingredients in the

slow cooker. Cover and

cook on LOW for 6 hours.

Remove chicken from

slow cooker and shred

with 2 forks; return to

slow cooker and stir.

Be sure to use salsa

and Rotel to fit your spice

limit.

You can cook this on

the stove-top if you prefersimmer

until the chicken

is done; then shred and

add back to the pot.

Can be frozen in bags

for later.