Crockpot Spicy Chicken Stew

• 1 1/2 lbs baking potatoes, peeled and cut into chunks (3 1/3 cups)
• 1 (10 ounce) package frozen sweet corn
• 2 stalks celery, chopped
• 2 carrots, peeled and cut into chunks (1 cup)
• 1 onion, thickly sliced
• 2 garlic cloves, minced
• 1 (12 1/2 ounce) jar salsa
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 lb boneless skinless chicken breast
• 4 boneless skinless chicken thighs
• 2 1/2 cups chicken broth
• 4 (6 inch) fresh corn tortillas, cut into strips

1. 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. Cover slow cooker and cook stew on high for 4 hours.
2. Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.

baking potatoes, frozen sweet corn, stalks celery, carrots, onion, garlic, salsa, kosher salt, ground cumin, chili powder, black pepper, chicken breast, chicken thighs, chicken broth, corn tortillas

Taken from www.food.com/recipe/crockpot-spicy-chicken-stew-467395 (may not work)