Creamy Crockpot Mexican Chicken
My old old recipe. Looks bad, tastes AWESOME!
Yield
8 servingsPrep
15 minCook
8 hrsReady
9 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken meat, cooked
|
|
| 14 ½ | ounces |
rotel chiles and tomatoes
1 can |
* |
| 10 ½ | ounces |
cream of mushroom soup
1 can |
|
| 1 | cup |
sour cream
|
|
| 5 |
flour tortillas
or 6 tortilla, torn in pieces |
*
|
|
| ½ | cup |
cheddar cheese
or your favorite, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken meat, cooked
|
|
| 419.1 | ml/g |
rotel chiles and tomatoes
1 can |
* |
| 303.5 | ml/g |
cream of mushroom soup
1 can |
|
| 237 | ml |
sour cream
|
|
| 5 | each |
flour tortillas
or 6 tortilla, torn in pieces |
*
|
| 118 | ml |
cheddar cheese
or your favorite, shredded |
|
Directions
Mix everything together except the cheese.
Put in crock pot and cook all day on low.
Top with grated cheese just before ready to serve.
