Ooey Gooey Mexican Chicken
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: http://www.365daysofcrockpot.com/2009/04/day-66-ooey-gooey-mexican-chicken.html
| 3 | chicken breasts, (cooked and shredded) (I use one big can) |
| 1 can | cream of chicken |
| 1 can | cream of mushroom |
| 1 cup | salsa |
| 1 (15-ounce) | drained and rinsed black beans |
| 1 (4-ounce) | diced green chilies |
| 1 tsp. | chili powder |
| 1 tsp. | cumin |
| ¼ tsp. | pepper |
| 1 ½ cups | shredded Monterey jack cheese |
Mix together and label and freeze.
When ready to cook put in the crock pot and stir cheese in at the end.
Serve in tortillas or serve in a bowl with tortilla chips and sour cream - or option 2: use 3 Large Chicken Breasts (or 4 medium ones) - fresh, or defrosted (the extra water makes it a bit runny) put with the other ingredients (excluding the cheese) straight into the crock pot and let cook on low for about 5-6 hours.
I turned it to high for the last 1.2 an hour or so. you can add all the cheese to it, or keep some to go on top.
Good in a burrito, or used it for chip dip
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database