CookingWithGeorgeAndFriends.com

Week 48 Recipe

CHICKEN STEW MEXICAN STYLE

With the colder weather still hanging around in Texas, crockpot recipes just seem to add warmth to the body and soul. It is always nice to have dinner ready when you arrive home from hard day's work!

TOOLS • Cutting Board • Knife • Potato Peeler • Chopper • Slow Cooker (crockpot)   INGREDIENTS • 2 lbs skinless, boneless chicken breasts,   cut into ½" pieces • 4 med russet potatoes, peeled and cut   small • 1 med onion, diced • 1 16oz jar of mild salsa • 2 tbsp Chipolte peppers or 1 4oz can   diced green chilies • 1 pkg taco seasoning mix ( 1 1/4oz) • 1 lg can whole tomatoes, drained &   chopped

PREPARATION: Place potatoes in bottom of crockpot. Layer the chicken next, then the onions. Combine all the other ingredients and spread over the top. Cook 7-9 hours on low. Serve with warm flour tortillas. HINTS: I used the chopped, whole tomatoes because I like mine a little chunky. You can use 1 8oz can of tomato sauce. Use the green chilies for a milder dish. You can judge the “heat” (spiciness) of the dish by using 1 tbsp chipolte for a milder version, 2 tbsp for more heat & 3 tbsp for the brave at heart!