Chicken Stew Mexican Style

"This is one of our favorite Slow Cooker family dishes. It comes from Natalie Haughton's "The Best Slow Cooker Cookbook Ever". It's wonderful with tortillas or you can serve it with cornbread and fritos. It's great with a salad of garden fresh veggies."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
6hrs 10mins
Ingredients:
7
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • In a 3 and 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.
  • Cover and cook on the low heat setting 5 and 1/2 hours, or until the chicken and potatoes are tender.
  • Mix gently.
  • Increase the heat setting to high.
  • Stir in the green beans and cook, uncovered, on high 15-20 minutes, or until the beans are crisp tender.
  • Serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes