Nutrition per serving may change if servings are adjusted.
1 (14.5 ounce) can Mexican-style stewed tomatoes, undrained
2½ cups water
2 cups cooked chicken, shredded (about 10 ounces)
2 cups stir-fry vegetables (yellow, green, and red peppers and onions)
1 cup reduced sodium chicken broth
2 cloves garlic, minced
1 cup bag tortilla chips
Sliced fresh jalapeño chile peppers (see Tip) (optional)
In a 3- ½- or 4-quart slow cooker combine tomatoes, water, chicken, frozen vegetables, broth and garlic. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3- ½ hours (see Tip).
Top each serving with tortilla chips. If desired, sprinkle with chile peppers.
Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.