Green Chili Chicken Stew

1 whole chicken, parted
1 onion sliced
4 cloves of garlic, smashed
2 jalapeños sliced
1 tsp cumin seed
1 small can Ortega diced green chilies
1 jar or green salsa
1 cup of fresh or frozen corn
Chicken broth

Brown the meat in a pan or dutch oven. Place in the bottom of a slow cooker, cook the onion, garlic and jalapeños until the onion is translucent. Place on top of the chicken. Add the green chilies, salsa and chicken broth to cover the meat. Cook over low heat until the meat is tender, between 2 and 3 hours. Before serving remove the chicken from the pot and shred the meat, discarding the bones and skin. Return the meat to the pot and add the corn. Cook for 5 min, or until the corn is cooked and the meat is heated back up. Or you can just serve the meat on the bone over rice with the sauce.

This recipe makes 10 moderate servings or 8 generous servings.

Number of Servings: 10

Recipe submitted by SparkPeople user PJSTJOHN.