Chicken And Corn Hash
|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)|
|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.