Slow Cooker Cheesy Mexican Chicken

Okay Now just as a reminder I am only cooking for two with minimal to no left overs because we don't eat left overs enough, and that just requires me to clean out yucky refrigerators at least once a week. Now on to the recipe.

Cheesy Mexican Chicken

Two Large Frozen Chicken Breasts (I buy chicken breasts frozen in a bag, so I can get out what I need.)

1 can (10-3/4 oz.) condensed cream of chicken soup

1 cup shredded Cheese

1/2 cup milk

1 Packet of Taco Seasoning Mix ( I happened to have the low sodium Old El Paso one so that is what I used.

1. Place the frozen chicken breasts in you slow cooker. (make sure your slow cooker is off because putting frozen meat in a hot slow cooker can make the insert crack.)


2. Put all other ingredients in a bowl and mix together.



Ignore what is in the background my kitchen is a mess.

3. Pour mixture over chicken.

4. I am cooking it on low for 8 hours.

I am going to serve it over rice. But you can serve this in taco's, use it as the filling for enchilada's whatever you desire.







2 comments:

Cate said...
November 19, 2012 at 1:57 PM

Yummy! I saved this recipe in my recipe files to try next week.

Cathy

Bethany Mitchell said...
November 19, 2012 at 4:38 PM

So good, and easy too:)

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