Chicken Stew Mexican Style (Recipe)

Serve with plenty of warm tortillas or corn bread.

Ingredients

2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces

4 medium russet potatoes (about 1 1/2 pounds), peeled and shredded

1 (15 ounce) can mild salsa

1 (4 ounce) can diced green chiles

1 (1 1/4 ounce) package taco seasoning mix

1 (8 ounce) can tomato sauce

1 (16 ounce) package frozen stringless young green beans, thawed, drained, and cut into 1-inch lengths

Steps

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 andpotatoes 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.  Serve immediately.