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Chicken and Corn Hash

6 cups frozen hash brown potatoes (about 1/5 lbs), partially thawed
1 large onion, chopped
15.25-ounc) can whole kernel corn, drained
1 red bell pepper, chopped
4-ounce can diced green chiles
4-ounce can mushroom stems and pieces, drained
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
10-ounce can condensed cream of chicken soup
1/2 cup water
1/2 cup dry white wine
1 lb. skinless, boneless chicken breast fillets, cut into 1-inch cubes
chopped fresh parsley or watercress, for garnish

In a 4-quart electric slow cooker, combine the potatoes, onion,
corn, bell pepper, chiles, 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 heat setting 4.5-5 hours, or until the
chicken and potatoes are cooked through. Before serving, garnish
the top with parsley or watercress.

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