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| CHICKEN STEW
MEXICAN STYLE |
| (click
for printable version of this
recipe) |
| 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! |
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| TOOLS: |
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Cutting Board
Knife
Potato Peeler
Chopper
Slow Cooker
(crockpot)
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| INGREDIENTS: |
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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
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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| PREPARATION: |
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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!
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PICTURE TO ENLARGE) |
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