Mexi Chicken Stew

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 2 -2 1/2 lbs boneless skinless chicken breasts, cut into about 1 1/2-inch pieces
• 1 cup diced onion
• 4 medium potatoes, peeled and cut very small
• 1 cup frozen corn, can use canned
• 2 teaspoons cumin
• 1/4-1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 -2 tablespoon chopped fresh cilantro
• 1 (4 ounce) can diced green chilies
• 1 (15 ounce) jar mild salsa, can use hot if you can take it
• 1 (15 ounce) can tomato sauce
• 1/2 cup light sour cream
• 1 cup shredded cheddar cheese
• warm flour tortilla (optional)
• hot cooked rice (optional)

Recipe

• 1 place chicken pieces in bottom of the slow cooker.
• 2 add all remaining ingredients except the shredded cheese.
• 3 cover and cook on low for about 7 hours.
• 4 stir in the shredded cheese. cover for about 15 minutes to let melt. stir again.
• 5 serve with warm tortillas or over rice.