Chicken Stew Mexican-Style
Source of Recipe
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2 lbs. skinless, boneless chicken breasts, cut into 1-1/2 inch pieces
4 medium russet potatoes (about 1 1/2 lbs), peeled and shredded or cubed
1 can (15 oz) mild salsa
1 can (4 oz) diced green chiles
1 pkg (1 1/4 oz) taco seasoning mix
1 can (8 oz) tomato sauce
1 pkg (16 oz) frozen green beans
In a 3 1/2 quart electric slow cooker, mix together chicken and
potatoes. In a medium bowl, stir together salsa, chiles, and dry
taco seasoning mix. Pour over chicken and potatoes and mix well.
Level the top. Pour tomato sauce over all, spreading evenly, but
do not mix in.
Cover and cook on low setting 5 1/2 - 6 hours or until chicken and
potatoes are tender. Mix gently. Increase heat setting to high.
Stir in green beans and cook, uncovered 15-20 minutes or until
beans are crisp-tender. Serve immediately. Makes 6-8 servings.
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