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.