Coat slow cooker bowl with nonstick cooking spray. Whisk together
evaporated milk, marinade, mustard, salt and pepper; set aside.
Add potatoes, chicken and onion to slow cooker bowl and stir to
combine. Pour marinade mixture over top. Cover and cook on HIGH
for 2 1/2 hours or LOW for 4 1/2 hours, stirring once halfway
through.
Remove cover and stir. Sprinkle with cheese and parsley and
replace cover for 30 minutes or until cheese has melted; serve
immediately.
PER SERVING- 269 calories; 11 g fat (5 g saturated); 16 g protein; 27
g carbohydrate; 2 g fiber; 331 mg sodium; 88 mg cholesterol
Originally Submitted
5/18/2010
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