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Chicken and Corn Hash
6 cups frozen hash brown potatoes (about 1/5 lbs), partially thawed
1 large onion, chopped
1 (15. 25-ounce) can whole kernel corn, drained
1 red bell pepper, chopped
1 (4-ounce) can diced green chiles
1 (4-ounce) can mushroom stems and pieces, drained
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) can condensed cream of chicken soup (low-sodium, low-fat, if avail)
1/2 cup water
1/2 cup dry white wine
1 lb. skinless, boneless chicken breast fillets, cut into 1-inch cubes
chopped fresh parsley or watercress, for garnish
In a 4-quart slow cooker, combine the potatoes, onion, corn, bell pepper, chiles, mushrooms, salt and pepper. Mix well. In a medium bowl, stir together the undiluted soup with the water and wine until smooth. Stir into the potato mixture along with the chicken.
Cover and cook on the low heat setting 4. 5-5 hours, or until the chicken and potatoes are cooked through. Before serving, garnish the top with parsley or watercress.
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