Ingredients
2 cups chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1 package (10 ounces) frozen corn1-1/2 cups cubed red potatoes1 medium onion, chopped1 medium sweet red or yellow pepper, chopped1 medium green pepper, chopped1 can (4 ounces) chopped green chilies1 teaspoon ground cumin1/2 teaspoon garlic powder1/4 teaspoon freshly ground pepper1 package (22 ounces) frozen grilled chicken breast strips1-1/2 cups fresh baby spinach
Preparation
In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker.
Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.
