Yesterday morning I had a little time before I needed to leave for work, so I decided to throw some things in the crockpot so dinner would be ready for us in the evening and I woulnd't have to do much work! I have a typical Mexican Chicken meal I make, but this time I changed it up a little, and it was delicious. Once again, I didn't get a picture of it (I am new to this, ok!?), but it was still SOOOO yummy.
Mexican Chicken
- 1 lb Chicken Breast, trimmed of fat
- 1 package sliced mushrooms
- 1 small onion, chopped
- 1 tsp minced garlic
- 1 can Cream of Chicken Soup, 98% fat free
- 1 can Corn
- 1 can Rotel
In the crockpot, layer ingredients in the order they are mentioned above. Do not drain corn or Rotel... you will need to liquids to keep everything moist! **You can also pre mix the soup, corn, and rotel in a bowl before pouring into crockpot, but it is not necessary.**
Cook on low for 6-7 hours. When finished cooking, shred chicken (either remove from pot and shred, or just use a fork and knife to shred in the pot) and stir.
Serve alone or over rice. Garnish with guacamole and sour cream.
Thursday, February 19, 2009
Subscribe to:
Post Comments (Atom)
YEAH for Crockpot recipes! They are my FAV! It's pretty sad when my friends call me the crock-pot whore because that is where my true-cooking love lies! All this to say that yes, I will definitely be trying this soon!!!
ReplyDeleteI love crock pot recipes! and i love Mexican recipes! and chicken recipes! ok i just love recipes!
ReplyDelete