Crock-Pot Mexican Chicken

[hickgurltx]

~Stacy's Mexican Chicken~

Boneless/Skinless Chicken Breasts

2 cans of low sodium Nacho Cheese Soup

2 cans of skim Milk OR 1% Milk (use the soup can)

1 can of mild/drained Rotel

3-4 Green Onions Chopped{stems and all}

(To your taste) Salt - Pepper - Garlic Powder - Dried Cilantro
and Cumin

Turn Crock-Pot to HIGH

Add both cans of soup and 2 full cans of milk ; Lastly, add the drained rotel - Combine well.

Add the onions and spices to your taste.

Stir well; Add chicken; and turn to coat well.

Cook on HIGH for 4-6 hours. (Check after 4 hours w/meat them.)

I serve this over rice and make a garden salad.

- Enjoy

 

[edco76]

That looks pretty yummy. Do you have any nutritional info for that cheese soup?

 

[Aleeluh]

That looks pretty yummy. Do you have any nutritional info for that cheese soup?

Yea, this looks great.

 

[reissue]

That looks pretty yummy. Do you have any nutritional info for that cheese soup?

I'm pretty sure that cheese soup is around 100-120 cal per 1/2 cup serving. Since it is condensed you can make a can of that stuff a lot more voluminous by adding water or milk. Of course milk has calories so that will bump up the cal count. Personally I'm not a big runny cheese fan so I usually wouldn't touch that stuff but I can see how a little would add some flavor to a mexican chicken dish. I really like any kind of spiced chicken or turkey and I make a similar thing using low sodium chicken taco mix, jalapenos, onions and hot Rotel that is pretty darn tasty. I may cook a few pounds of lean ground turkey using her recipe and use it as a salad topping, I will likely use water instead of milk and cut it to one can of cheese soup.