Shelly's Recipe

CHICKEN STEW OLE- Crock pot

Category: Stews

1 1/2 lbs boneless, skinless chicken breasts, cubed
3 cups cubed red potatoes
1 (14 1/2 oz) can diced tomatoes with chilies
1 1/2 cups chopped peeled onion
1 1/2 cup frozen corn
2 (4 oz) cans diced green chilies
1 cup salsa
1 cup sliced peeled carrot
2 tbsp chicken bouillon granules
2 tsp minced fresh cilantro and paprika
2 bay leaves
1 tsp garlic salt
1/2 tsp ground cumin and pepper
1/2 cup evaporated milk
6 tbsp sour cream, shredded sharp cheddar cheese and chopped green onions, garnish

Combine ingredients except evaporated milks and garnishes in a crock pot and cook on LOW for 8 to 10 hours or on HIGH for 4-5 hours. Remove bayleaves and stir in evaporated milk.