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Ingredients
- 2 lb skinless boneless chicken breasts cut into 1 1/2"
- Â Â pcs
- 4 med russet potatoes -- peeled and shredded
- 15 ounce salsa -- mild
- 4 ounce canned diced green chiles
- 1Â 1/4 ounce taco seasoning mix
- 8 ounce tomato sauce
- 16 ounce frzn green beans -- cut into 1" pcs
Directions
- In a 3 1/2 qt electric slow cooker, mix together the chicken pcs and potatoes. In a medium bowl, stir together the salsa, chilies and taco seasoning mix. Pour over the chicken and potatoes and mix well; level the top. Pour the tomato sauce over all, spreading proportionately; don't fold in.
- Cover and cook on the low heat setting 5 1/2 to 6 hrs, or possibly till the chicken and potatoes are tender.
- Mix gently. Increase the heat setting to high. Stir in the green beans and cook, uncovered, on high 15 to 20 min, or possibly till the beans are crisp-tender.
- Serve immediately.
- Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 8 servings | |
| Calories 276 | |
| Calories from Fat 14 | 5% |
| Total Fat 1.63g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 847mg | 35% |
| Potassium 1095mg | 31% |
| Total Carbs 41.26g | 11% |
| Dietary Fiber 9.0g | 30% |
| Sugars 2.7g | 2% |
| Protein 24.57g | 39% |
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