Crock Pot Mexican Chicken

Lvs2Cook's Note:

Easy to throw in before a busy day and it tastes great!

• Total Time: 6 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 4

• 2 -3 large boneless skinless chicken breasts
• 1 (10 1/2 ounce) can low-fat cream of mushroom soup
• 1 (10 1/2 ounce) can low-fat cream of chicken soup
• 0.5 (10 1/2 ounce) soup can water
• 1 cup salsa
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can diced green chilies
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups shredded low-fat monterey jack cheese
• tortilla
• shredded lettuce

Directions:

1. In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
2. Cook on LOW 6 hours.
3. Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
4. Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.

Reviews

[SMH]

yummy, quick and simple. After reading the previous reviews I too omitted one can of soup. Family preference dictates no green chilies so I left those out too. The concept is easy and adaptable. One could easily vary the salsa, types of beans and even the meat with good results. I cannot wait to try this with pork or beef. This is a keeper!

[Chef #599686]

Really yummy. I browned the chicken before putting it in the crockpot, and used fresh onions, pepper and tomato instead of salsa. I will definitely make this again!

[Heydarl]

This was our dinner tonight. I used kidney beans & pickled jalapenos, as well as adding extra chili powder, cumin & cayenne for our taste. There was a little too much liquid for our taste, so next time I'll cut this back. I served with guacamole, sour cream, extra cheese & tortillas. Thanks Lvs2Cook for sharing this recipe. Made for ZWT3 for the Floozies