Chicken Stew Mexican Style

Source: GFCF Recipes, Yahoo Groups

2 pounds skinless, boneless chicken breasts, cut into 1 ½ 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 chilies
1 (1 1/4 ounce) package GFCF taco seasoning mix or 1-2 T homemade taco seasoning
1 (8 ounce) can tomato sauce
1 (16 ounce) package frozen cut young green beans, thawed, drained

In a 3 1/2 quart electric slow cooker, mix together the chicken pieces and potatoes. In a medium bowl, stir together the salsa, chilies 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. Cover and cook on the low heat setting 5 1/2 to 6 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 to 20 minutes or until the beans are crisp tender. Serve immediately.


				*Chicken Stew Mexican Style*