Chicken And Corn Hash Recipe
Ingredients
| Potatoes | 6 Cup (16 tbs), frozen | |
| Onion | 1 Large, chopped | |
| Whole kernel corn | 1 Can (10oz), drained | |
| Chopped green bell pepper | 1 To taste, drained | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Water | 1/2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1 pound skinless, boneless chicken breast fillets, cut into 1-inch cubes | ||
| Chopped fresh parsley or watercress, for garnish | ||
Directions
1. In a 4-quart electric slow cooker, combine the potatoes, onion, corn, bell pepper, chiles, mushrooms, salt, and pepper. Mix well. In a medium bowl, stir together the undiluted soup with the water and wine until smooth. Stir into the potato mixture along with the chicken.
2. Cover and cook on the low heat setting 4 1/2 to 5 hours, or until the chicken and potatoes are cooked through. Before serving, garnish the top with parsley or watercress.
2. Cover and cook on the low heat setting 4 1/2 to 5 hours, or until the chicken and potatoes are cooked through. Before serving, garnish the top with parsley or watercress.
Chef
