This was on one of the mommy message boards I read. As you can tell, I'm hunting and gathering lots of new stuff today! ;)

Crockpot Ooey Gooey Mexican Chicken

2 or 3 Large Boneless Skinless Chicken Breasts
1 Can Low Fat Cream of Mushroom Soup
1 Can Low Fat Cream of Chicken Soup
1/2 Can Water
1 Cup Salsa
1 - 15oz. Can Black Beans, Drained, Rinsed
1 - 4oz. 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

In the cropckpot whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts in 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 low fat 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.

Note: I served this with tortillas the first night and had it over brown rice the next day for lunch. It was great both ways! :)

Reviews:
Erin
Carrie

Categories: mexican, chicken, crockpot, one_dish_meals