Chicken and Corn Hash (Recipe)

Using frozen hash browns to make this delicious potato dish speeds preparation time.  If red bell pepper isn't available, substitute 1/2 cup roasted red pepper strips.

Ingredients

6 cups frozen hash brown potatoes (about 1 1/2 pounds), partially thawed

1 large onion, chopped

1 (15 1/4 ounce) can whole kernel corn, drained

1 red bell pepper, chopped

1 (4 ounce) can diced green chiles

1 (4 ounce) can mushrooms stems and pieces, drained

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 (10 3/4 ounce) can condensed cream of chicken soup (reduced-sodium, reduced-fat, if you have it)

1/2 cup water

1/2 cup dry white wine

1 pound skinless, boneless chicken beast fillets, cut into 1 inch cubes

Chopped fresh parsley or watercress, for garnish

Steps

1.  In a 4 quart electric slow cooker, combine the potatoes, onion, corn, bell pepper, chiles, mushrooms, alt 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.