Southwestern Chicken Stew Recipe

1      Reviews by:    Carol Blackwood   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. 4482

INGREDIENTS

• 1 can (28 oz.) fire-roasted tomatoes
• 2 green onions, trimmed and cut into thirds
• 2 chipotle chiles in adobo sauce
• 2 Tbsp. adobo sauce
• 2 cloves garlic, peeled
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 1/4 lbs. skinless, boneless chicken-breast halves
• 2 c. chicken broth
• 1 lb. thin spaghetti, broken into thirds
• 1 1/2 c. finely shredded Monterey Jack cheese
• 2 green onions, thinly sliced
• Cilantro leaves, for garnish

DIRECTIONS

• 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).
• 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.
• 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.