As a mom to four busy children, I find this recipe convenient. All I have to do is throw everything into the slow cooker and relax while it simmers.
—AMANDA WEST SIBLEY, LA
PREP: 15 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS (2 1/2 QUARTS)
2 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen corn
1 1/2 cups cubed red potatoes
1 medium onion, chopped
1 medium sweet red or yellow pepper, chopped
1 medium green pepper, chopped
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1 package (22 ounces) fully cooked frozen grilled chicken breast strips
1 1/2 cups fresh baby spinach
1. In a 4- or 5-qt. slow cooker, combine the first 11 ingredients.
2. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker.
3. Cook, covered, on low for 8-10 hours or until potatoes are tender. Stir in spinach.