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Chicken And Corn Hash

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  Frozen hash brown potatoes 1 1⁄2 Pound, partially thawed (About 6 Cups)
  Onion 1 Large, chopped
  Canned whole kernel corn 15 1⁄4 Ounce, drained (1 Can)
  Red bell pepper 1 , chopped
  Canned diced green chilies 4 Ounce, drained (1 Can)
  Canned mushrooms stems and pieces 4 Ounce, drained (1 Can)
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can, Used Reduced Fat And Reduced Sodium One If Available)
  Water 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken breast boneless skinless 1 Pound, cut into 1 inch cubes
  Chopped parsley/Watercress 2 Tablespoon (For Garnishing)

1. In a 4-quart electric slow cooker, combine the potatoes, onion, corn, bell pepper, chiles, mushrooms, salt, and pepper. Mix well. In a medium bowl, stir together the undiluted soup with the water and wine until smooth. Stir into the potato mixture along with the chicken.
2. Cover and cook on the low heat setting 4 1/2 to 5 hours, or until the chicken and potatoes are cooked through. Before serving, garnish the top with parsley or watercress.

Recipe Summary

Difficulty Level: 
Side Dish
Slow Cooked

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1765 Calories from Fat 164

% Daily Value*

Total Fat 19 g28.5%

Saturated Fat 4.4 g21.9%

Trans Fat 0.1 g

Cholesterol 281.4 mg93.8%

Sodium 2917.5 mg121.6%

Total Carbohydrates 239 g79.5%

Dietary Fiber 33.3 g133.1%

Sugars 45.4 g

Protein 141 g281.2%

Vitamin A 161% Vitamin C 541.1%

Calcium 33.1% Iron 87.8%

*Based on a 2000 Calorie diet

Chicken And Corn Hash Recipe