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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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I created this one night while looking for something different to do with chicken. I remembered the Cream of crap thread, hit the pantry and the rest is history! I usually use the Goya brand tomato sauce. Ingredients:
4 chicken breast halves |
3 tablespoons vegetable oil |
chili powder |
garlic powder |
salt |
1 can cream of chicken soup |
1 can nacho cheese soup |
1 can spanish style tomato sauce |
1/2 teaspoon chili powder |
2 cloves garlic, minced |
1 onion, chopped |
1 can chopped green chili, drained (optional) |
1/2 teaspoon parsley |
3/4 cup shredded sharp cheddar cheese |
1/2 cup sour cream |
sliced black olives (for garnish) |
chopped cilantro (for garnish) |
sliced green onion (for garnish) |
Directions:
1. Heat oil in large skillet.
2. Sprinkle both sides of chicken with salt, garlic powder and chili powder to taste.
3. Brown well.
4. Place chicken in crockpot.
5. Mix soups, tomato sauce, garlic, onion, chili powder and parsley.
6. Add chiles now if using them.
7. Pour over chicken in crockpot.
8. Cook for 6 hours on low.
9. Remove chicken from crockpot.
10. To sauce remaining in crock add cheese, stirring well to blend.
11. Add sour cream, mix well.
12. Serve chicken with Mexican style rice with sauce drizzled over all.
13. Garnish with olives, cilantro and sliced green onions.
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