Makes 6 servings
6 bone-in chicken thighs with skin removed or boneless, skinless chicken thighs, trimmed of excess fat
1 (13.75 oz) can cream of chicken soup
1 cup Picante sauce or salsa
2 Tbsp taco seasoning
1 (4 oz) can green chiles, optional
Salt and pepper
1. (Use the slow cooker liner trick if you have one). Place chicken in bottom of medium slow cooker.
2. In a separate bowl combine the soup, picante sauce, taco seasoning and green chiles. Spoon over the top of the chicken.
3. Cover and cook on LOW for 4-6 hours. Remove chicken shred it (get rid of the bones). Stir in with the sauce. Salt and pepper to taste. Serve as a filling in tacos, over quesadillas, nachos, over rice…the possibilities are endless.
Review:
Totally easy recipe if you’re on the run and need to throw in some dinner. The serving possibilities are endless as well. I like to get away from using “cream of” soups all the time but every now and then it’s just fine, I think. My whole family liked this recipe. The kids ate it as tacos and Greg and I ate it over salad. I think it would be really yummy to add in a can of beans and some corn as well. 3 1/2 stars.
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