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Southwestern Chicken Stew
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1
Reviews
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By:
Carol Blackwood
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Southwestern Chicken Stew Recipe slow-cooks using chicken breast, fire-roasted tomatoes, green onions, chipotle chiles, garlic, chili powder, cumin, chicken broth, spaghetti and cheese to make this delicious chicken stew recipe.
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INGREDIENTS
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1 can (28 oz.) fire-roasted tomatoes
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2 green onions, trimmed and cut into thirds
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2 chipotle chiles in adobo sauce
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2 Tbsp. adobo sauce
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2 cloves garlic, peeled
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2 tsp. chili powder
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1 tsp. ground cumin
halves
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1 1/4 lbs. skinless, boneless chicken-breast
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2 c. chicken broth
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1 lb. thin spaghetti, broken into thirds
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2 green onions, thinly sliced
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1 1/2 c. finely shredded Monterey Jack cheese
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Cilantro leaves, for garnish
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DIRECTIONS
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1:
In blender, puree tomatoes, onions, chipotles, adobo sauce, garlic, chili powder, cumin, and 1 tsp. salt until smooth. Transfer to 6- to 7-qt. slow cooker bowl. Arrange chicken on top (do not submerge). Replace lid; cook on Low 3 1/2 hrs. or until chicken is cooked (165°F).
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2:
Transfer chicken to cutting board. In measuring cup, combine broth, 1/2 c. water, and 1/4 tsp. salt. Microwave on High 1 min.; add to slow cooker. Add spaghetti, pushing down to fully submerge. Replace lid; cook on Low 30 to 45 min., testing after 30 min., or until pasta is al dente and most of liquid has been absorbed, stirring once.
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3:
While pasta cooks, pull chicken into chunks. Once pasta is cooked, return chicken to bowl, tossing to combine. To serve, top with cheese, sliced green onions, and cilantro.
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4:
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