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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


  1. Mix all ingredients together in slow cooker.
  2. Cook on LOW for 8 hours.
  3. Serve with warmed flour tortillas.

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