Slow Cooked Chicken Stew Mexican Style

2 pounds skinless boneless chicken breasts, cut into 1-1/2" pieces
4 medium russet potatoes, peeled and shredded
15 ounces salsa, mild
4 ounces canned diced green chiles
1-1/4 ounces taco seasoning mix
8 ounces tomato sauce
16 ounces frozen green beans, cut into 1" pieces

In a 3-1/2 quart electric slow cooker, mix together the chicken pieces 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 evenly; do not mix in.

Cover and cook on the low heat setting 5-1/2 to 6 hours, or until 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 minutes, or until the beans are crisp-tender.

Serve immediately

Yield: 8 servings