Mexican Chicken Stew
2 pounds skinless boneless chicken breasts, cut into 1 1/2-inch pieces
4 medium russet potatoes, peeled and cut very small
1 (15 ounce) can mild salsa
1 (4 ounce) can diced green chiles
1 (1 1/4 ounce) envelope taco seasoning mix
1 (8 ounce) can tomato sauce
Mix all ingredients together in slow cooker.
Cook on LOW for 8 hours.
Serve with warmed flour tortillas.
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