Chicken Salsa Stew

Counts as: 1 Meal Protein + Veggies | Servings: 12

Ingredients:

3 pounds boneless chicken breast
1 1/2 cups prepared tomatillo salsa
1 3/4 cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 teaspoon cumin seeds, or ground cumin
3 plum tomatoes, (1/2 pound), thinly sliced
1/2 cup chopped fresh cilantro (optional)

Directions:

Trim and discard chicken breast surface fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
With a slotted spoon, transfer the chicken to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the chicken and 1/4 cup cilantro; heat through.
To serve, ladle into bowls and garnish each serving with a sprinkling of the remaining 1/4 cup cilantro.

Oven method: Total: 3 hours Preheat oven to 350°F. Combine chicken breast, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in 2x 9-by-13-inch baking dish; cover snugly with foil. Bake until the chicken is cooked through, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with remaining cilantro. TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.
Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.