Recipe for Southwest Crock Pot Pork and Chicken Stew

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Yield:

Ingredients:

Amount	Ingredient
2 x	1 to 2 inch thick butterfly pork chops (3/4 pound)
2 x	boneless skinless chicken breast
1 cup	seasoned bread crumbs
1 can	cream of chicken soup
1 x	soup can of water
1 x	15 oz. can corn undrained
1 sm	jar sliced mushrooms undrained
1 x	7 oz. can hot salsa ranchero or half if you like medium heat
2 tbl	diced onion
1 stalk	diced celery

Instructions:

Instructions: Cut up pork and chicken into 1 to 1 and 1/2 inch chunks and put in crock-pot. Stir in seasoned breadcrumbs. Stir in corn with liquid from can. Stir in cream of chicken soup and can of water. Add mushrooms, salsa, onion, celery, and potato cut up with skin on. Cook on low for 8 hours. Serve with green vegetable of choice and jalapeno corn muffins.

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