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.


1 (16-ounce) jar spicy salsa
1 ½ teaspoons ground cumin
1 teaspoon chili powder
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 ½ pounds 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
1 ½ cups chicken broth


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.

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.


Serves 6 to 8