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Chicken Stew Mexican Style

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  Boneless skinless chicken breasts 2 Pound, cut into 1 1/2 inch pieces
  Russet potatoes 1 1⁄2 Pound, peeled and shredded (4 Medium)
  Canned mild salsa 15 Ounce (1 Can)
  Canned diced green chilies 4 Ounce, diced (1 Can)
  Taco seasoning mix 1 1⁄4 Ounce (1 Package)
  Tomato sauce 8 Ounce (1 Can)
  Frozen stringless young green beans 16 Ounce, thawed, drained and cut into 1 inch lengths (1 Package)

1. In a 3 1/2-quart electric slow cooker, mix together the chicken pieces and potatoes. In a medium bowl, stir together the salsa, chiles, and taco seasoning mix. Pour over the chicken and potatoes and mix well; level the top. Pour the tomato sauce over all, spreading evenly; do not mix in.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours, or until the chicken and potatoes are tender.
3. Mix gently. Increase the heat setting to high. Stir in the green beans and cook, uncovered, on high 15 to 20 minutes, or until the beans are crisp-tender.

Recipe Summary

Side Dish
Slow Cooked

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