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Ingredients
6 Cups frozen hash brown potatoes (about l 1/2 lbs), partially thawed
1 Large onion, chopped
1 (15 1/4 oz) Can whole kernel corn, drained
1 Red bell pepper, chopped
1 (4 oz) Can diced green chiles
1 (4 oz) Can mushroom stems & pieces, drained
1/4 Teaspoon salt
1/4 Teaspoon freshly ground pepper
1 (10 1/4 oz) Can condensed cream of chicken soup
1/2 Cup water
1/2 Cup dry white wine
1 Pound skinless, boneless chicken breast fillets, cut into 1" cubes
Chopped fresh parsley or watercress, for garnish
Instructions
In a crockpot, combine the potatoes, onion, com, bell pepper, chilies, 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 for 4 1/2 to 5 hours, or until the chicken and potatoes are cooked through. Before serving, garnish the top with parsley or watercress.