Mexican Chicken Stew

2 pounds skinless boneless chicken breasts,
    cut into 1 1/2-inch pieces
4 medium russet potatoes, peeled and cut very small
1 (15 ounce) can mild salsa
1 (4 ounce) can diced green chiles
1 (1 1/4 ounce) envelope taco seasoning mix
1 (8 ounce) can tomato sauce

Mix all ingredients together in crockpot. Cook on LOW for 8 hours.

Serve with warmed flour tortillas.