Wednesday, March 10, 2010

Crockpot Mexican Chicken

With three little kids- I am always on the lookout for recipes that are quick and easy but also something that the whole family will eat. This is a recipe that meets those criteria. You can start this in the morning and it will be ready to eat by dinner time!

2 cans Cream of Chicken Soup
1 can diced tomatoes- drained
1 cup Salsa
2 cups of cheese
chopped onion- optional

4-6 chicken breasts (mine are usually frozen when I put them in the crockpot- that is why I cook them for so long.

Mix the Cream of Chicken Soup, diced tomatoes, and salsa together in a bowl. Place your chicken breasts in your crockpot and then pour the mixture over the top. Cook on high for 6 hours. Right before you are ready to serve them mix in the 2 cups of cheese.

Pour the extra sauce over rice. Delicious!

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