Chicken Stew Mexican Style Recipe


MethodMain Ingredient


 Boneless skinless chicken breasts2 Pound, cut into 1 1/2 inch pieces
 Russet potatoes1 1⁄2 Pound, peeled and shredded (4 Medium)
 Canned mild salsa15 Ounce (1 Can)
 Canned diced green chilies4 Ounce, diced (1 Can)
 Taco seasoning mix1 1⁄4 Ounce (1 Package)
 Tomato sauce8 Ounce (1 Can)
 Frozen stringless young green beans16 Ounce, thawed, drained and cut into 1 inch lengths (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 2056 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 3.2 g16.1%

Trans Fat 0.2 g

Cholesterol 526.2 mg

Sodium 4929.8 mg205.4%

Total Carbohydrates 228 g76.1%

Dietary Fiber 30.6 g122.3%

Sugars 27 g

Protein 233 g466.5%

Vitamin A 185.6% Vitamin C 296.9%

Calcium 26.1% Iron 86.9%

*Based on a 2000 Calorie diet


1. In a 3 1/2-quart electric slow cooker, mix together the chicken pieces and potatoes. In a medium bowl, stir together the salsa, chiles, 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.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours, or until the chicken and potatoes are tender.
3. 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.