Mexican Style Crockpot Chicken StewJuly 26, 2008 | Email This Post Print This Post Post a Comment
2 pounds boneless chicken breasts, cut into 1-1/2″ pieces
4 medium potatoes, peeled and shredded
15 ounces mild salsa
4 ounces canned diced green chiles
1-1/4 ounces taco seasoning mix
8 ounces tomato sauce
16 ounces frozen green beans, thawed and cut into 1″ pieces
Mix together the chicken pieces and potatoes in crockpot.
In medium bowl, stir together the salsa, chilies and taco seasoning mix. Pour over chicken and potatoes. Mix well.
Pour the tomato sauce over all. Spreading evenly – do not mix in.
Cover and cook on low 6 to 8 hours, or until the chicken and potatoes are tender. Mix gently.
Increase the heat setting to high. Stir in the green beans and cook on high 15 to 20 minutes, or until the beans are tender.