1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours.
2. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 12 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 43.8mg||13 %|
|Sodium 337.5mg||12 %|
|Potassium 762.7mg||20 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 17.6g|
|Protein 20.3g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 174
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