Southwest Pork and Chicken Stew

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

Cut up pork and chicken into 1 to 1 and 1/2 inch chunks and put in slow cooker.

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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