Recipe: Slow Cooked Chicken and Corn Hash (crock pot)

SLOW COOKED CHICKEN AND CORN HASH

6 cups frozen hash browns, partially thawed
1 large onion, chopped
1 (15 oz) can whole kernel corn, drained
1 red bell pepper, chopped
1 (4 oz) can diced green chilies
1 (4 oz) can mushroom stems and pieces, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 3/4 oz) can condensed cream of chicken soup
1/2 cup water
1/2 cup dry white wine
1 lb skinless boneless chicken breast, cut 1/2 inch cubes

In a 4-quart electric slow cooker, combine potatoes, onion, corn, bell pepper, chilis, mushrooms, salt, and black 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 low heat setting 5 hours or until chicken and potatoes are cooked through.

Servings: 6
Source: Lynna & Glenn Wagner