This is a recipe that I've seen around for a while and was actually one of my first slow-cooker recipes ever. It's so good and, depending on what you do with the chicken, healthy. The addition of the cream of mushroom soup makes the chicken taste cheesy without the calories of cheese. Plus, it makes the house smell amazing when you come in after a long day.
- 1 can reduced-sodium condensed Cream of Mushroom soup
- 1 1/2 lbs chicken breasts
- 1 envelope reduced-sodium taco seasoning
- 1 cup favorite salsa
Place the chicken breasts in the slow-cooker and sprinkle with taco seasoning. This time I actually mixed the salsa and cream of mushroom soup together before pouring over the chicken breasts, but I've done it separately also. This doesn't look pretty, but it's good.
Cover the slow-cooker and cook on low for 6-7 hours.
I usually serve the breasts whole on top of brown rice and a side of Mexican-style vegetables, but since we had brown rice the day before, I wanted to do something different. I need to go to the grocery store, so I had limited resources, but I came up with this:
Still not very pretty-looking, but I shredded the chicken in the crockpot, reserving one of the breasts for tonight's dinner. I laid down a bed of tortilla chips on each plate, and layered the steamed corn, the shredded chicken, cheese, and jalapenos on top. This worked out well, and Joe was impressed by my creativity. Next time, with planning, I might add tomatoes and lettuce and black beans, and maybe replace the cheese with a dollop of low-fat sour cream.