El Rancho Chicken Crock Pot

Submitted by Rhonda O

"A mildly spicy Tex-Mex recipe your whole family will enjoy"

 

• Ready In: 8hrs 20mins
• Ingredients: 10
• Yields: 6 you decide
• Serves: 6

ingredients

• 3 cups cubed chicken, cooked
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 1 (10 1/2 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can diced tomatoes and green chilies
• 1 green sweet pepper, chopped
• 1 medium chopped onion
• 1 1⁄2 teaspoons chili powder
• 1⁄4 teaspoon ground black pepper
• 8 ounces shredded cheese
• 12 corn tortillas (6- or 7- inch)

directions

1. Place chicken in your slow cooker cover with remaining ingredients except cheese and tortillas.
2. Cover and cook on low for 6 to 8 hours.
3. Serve with tortillas and cheese.

Reviews

[Jill77]

This is very tasty with just enough spice that most will tolerate with no problem. However, I wanted it a bit more spicy, so I topped it with some fresh cilantro and some diced tomato. On the second helping, I cut up the tortilla into pieces and served it in a bowl, more like a stew. Josh topped his with sour cream. We were both very satisfied with this recipe and will definitely make again. It has lots of potential for "playing" around with the ingredients.

 

[Mandi c.]

Wonderful! My dh loved this and so did I. He was hoping it would be too spicy for me so he could take it all with him to work. Thanks!

 

[hepcat1]

This was pretty tasty! I used a 15 oz. can of tomatoes and a 7 oz. can of green chiles, otherwise followed exactly.

 

[jamielynn8]

I used ground beef instead of chicken to make it more of a dip, this will be a hit at football parties!

 

[April4]

My whole family loved it! I actually got started too late for the crockpot, so "fudged" it and used the oven. I cut up the corn tortillas and layered them with the mixture and cheese. Was great as a casserole! Thanks!