Salsa Chicken Stew


2 lbs. boneless chicken breasts

2 teaspoons ground cumin

1 ¼ teaspoon salt

¼ teaspoon pepper

1 teaspoon paprika

1 ½ cups chicken broth or bone broth

1 cup salsa

3 cloves garlic, minced

2 lbs. sweet potatoes, cut into 1-inch chunks

1 cup red bell pepper, diced

1/3 cup loosely packed fresh cilantro, finely chopped



1. Trim chicken breasts and cut into strips.

2. In a small bowl, combine cumin, salt, pepper, paprika, broth, salsa, and garlic.

3. On the bottom of a 5-6 quart slow cooker, place the chopped potatoes. Place chicken and diced red bell pepper on top of potatoes and pour broth mixture over chicken.

4. Cover slow cooker with a lid and cook on low for 8 hours or high for 4 hours. Once done, stir in cilantro and break up chicken as desired.

5. Serve and enjoy!


Serves 6

Inspired by Whole Food for 7

Scroll to Top