Here is another great one for those busy weeknights.
3-4 large boneless skinless chicken breasts
1 can low-fat cream of celery soup
1 can low-fat cream of chicken soup
4 oz can chopped green chilies
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic salt
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic salt
Combine all ingredients in crock pot and cook on low for 6-8 hours. Use two forks to shred chicken. Serve over rice and if desired crumble some tortilla chips on top.
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