CROCK POT MEXICAN CHICKEN

Crock Pot Mexican Chicken image

Make and share this Crock Pot Mexican Chicken recipe from Food.com.

Provided by Lvs2Cook

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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.
Cook on LOW 6 hours.
Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
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.

Nutrition Facts : Calories 327.7, Fat 11.5, SaturatedFat 6.4, Cholesterol 65.3, Sodium 1045, Carbohydrate 24.6, Fiber 8.4, Sugar 3.2, Protein 32.7

*** Explore more Crock Pot Mexican Chicken Recipes »

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