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.
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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