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2 lbs. skinless, boneless chicken breasts, cut into 1-1/2 inch pieces
4 med russet potatoes (about 1 1/2 lbs), peeled and shredded or cubed
1 can (15 oz) mild salsa
1 can (4 oz) diced green chiles
1 pkg (1 1/4 oz) taco seasoning mix
1 can (8 oz) tomato sauce
1 pkg (16 oz) frozen green beans
In a 3 1/2 quart electric slow cooker, mix together chicken and potatoes. In a medium bowl, stir together salsa, chiles, and dry taco seasoning mix. Pour over chicken and potatoes and mix well. Level the top. Pour tomato sauce over all, spreading evenly, but do not mix in.
Cover and cook on low setting 5 1/2 - 6 hours or until chicken and potatoes are tender. Mix gently. Increase heat setting to high. Stir in green beans and cook, uncovered 15-20 minutes or until beans are crisp-tender. Serve immediately. Makes 6-8 servings.
4 med russet potatoes (about 1 1/2 lbs), peeled and shredded or cubed
1 can (15 oz) mild salsa
1 can (4 oz) diced green chiles
1 pkg (1 1/4 oz) taco seasoning mix
1 can (8 oz) tomato sauce
1 pkg (16 oz) frozen green beans
In a 3 1/2 quart electric slow cooker, mix together chicken and potatoes. In a medium bowl, stir together salsa, chiles, and dry taco seasoning mix. Pour over chicken and potatoes and mix well. Level the top. Pour tomato sauce over all, spreading evenly, but do not mix in.
Cover and cook on low setting 5 1/2 - 6 hours or until chicken and potatoes are tender. Mix gently. Increase heat setting to high. Stir in green beans and cook, uncovered 15-20 minutes or until beans are crisp-tender. Serve immediately. Makes 6-8 servings.