Ingredients for Chicken And Corn Hash
- Frozen Hash Brown Potatoes
- 1 medium onion, chopped
- Whole Kernel Corn
- Red Bell Pepper
- Diced Green Chilies
- Mushroom Stems And Pieces
- 1 teaspoon salt
- Fresh Ground Pepper
- Cream Of Chicken Soup
- ½ cup chicken broth
- Dry White Wine
- Chicken Breast Fillet
- Fresh Parsley
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How to Make Chicken And Corn Hash
- Peel and dice 2 lbs Yukon Gold potatoes into 1-inch cubes.
- Chop 1 medium onion and 1 green bell pepper into ½-inch pieces.
- Cut 1 cup fresh corn kernels off the cob (or use frozen).
- Slice 8 oz cremini mushrooms.
- Mince 2-3 jalapeños (adjust to your spice preference).
- In a 4-quart electric slow cooker, combine the potatoes, onion, corn, bell pepper, jalapeños, mushrooms, 1 teaspoon salt, and ½ teaspoon black pepper.
- Mix well.
- In a medium bowl, whisk together 1 (10.75 ounce) can undiluted cream of mushroom soup, ½ cup chicken broth, and ¼ cup dry white wine until smooth.
- Stir the soup mixture into the potato mixture along with 2 lbs cooked chicken, shredded or cubed.
- Cover and cook on low for 5-6 hours, or until the chicken and potatoes are tender and heated through.
- Before serving, garnish with 2 tablespoons chopped fresh parsley or watercress.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
20g
Fat
7g
Carbs
20g
