Shelly's Recipe

CHICKEN STEW MEXICAN-STYLE

Category: Stews

2 lbs boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
4 medium russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 pkg taco seasoning mix
1 (8 oz) can tomato sauce

Mix all together and put into crock pot. Cook on LOW for 4-5 hours or until chicken is tender. Serve with warm flour tortillas and cooked Mexican rice.