INGREDIENTS
- 1/2 pound skinless, boneless chicken thighs - cubed (you can use chicken breast too but we like thighs better)
- 2 (14 oz) cans of stewed tomatoes, undrained
- 1 (10.75 oz) can of nacho cheese soup
- 1 (10 oz) bag of frozen whole kernel corn, thawed
- cheddar cheese, shredded (optional)
- tortilla chips (optional)
- 4-6 baked potatoes (optional)
DIRECTIONS
- In a crock-pot/slow cooker, combine cooked chicken, tomatoes, nacho cheese soup, and corn.
- Cover and cook on low-heat for 4 hours or high-heat for 2 hours.
- Sprinkle servings with cheese and tortilla chips. Serve on top of baked potatoes.
Serves 4-6.
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