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Prep Time: 5 Minutes Cook Time: 295 Minutes |
Ready In: 300 Minutes Servings: 6 |
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I haven't tried this yet, but I hope to soon. Enjoy!! Ingredients:
6 cups frozen hash brown potatoes, partially thawed |
1 large onion, chopped |
1 (15 ounce) can whole kernel corn, drained |
1 red bell pepper, chopped |
1 (4 ounce) can diced green chilies |
1 (4 ounce) can mushroom stems and pieces, drained |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 (10 ounce) can cream of chicken soup |
1/2 cup water |
1/2 cup dry white wine |
1 lb chicken breast fillet, 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, chilies, 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. 5-5 hours, or until the chicken and potatoes are cooked through. Before serving, garnish the top with parsley or watercress.
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