Easy Crockpot Mexican Chicken

  • 4 – Boneless/Skinless Chicken Breasts (You can make with any type of chicken you have available, breasts, thighs or legs or combination. I will say it works much better with de-boned meat, cause otherwise you’re fishing bones out of hot sauce. )
  • 1 – can Cream of Mushroom Soup
  • 1 – can Del Monte Petite Cut Diced Tomatoes with Jalapenos
  • 1 – sm onion chopped
  • 1/2 can of Milk
  • Salt, Pepper and hot Sauce to your liking

Put the chicken in the bottom of the crock pot. Add all the rest of the ingredients. You don’t need to mix it up, it will mix itself, or if you think you need to go ahead and stir it.
Cook on low 4 – 6 hours. Serve with lots of rice or noodles of your choice. While you are cooking the rice or noodles, remove the chicken breasts to a platter and cover with aluminum foil. Turn heat up to High on crock-pot, leave lid off, and reduce the sauce. You can either do this in the crockpot, or in a sauce pan. If it is too thin, then thicken it with a slurry of your choice flour/cornstarch/water.

I serve it on a platter with rice on the bottom and the chicken and sauce over top. I use some fresh cilantro for garnish on top.

I have used Pork chops and Golden Cream of Mushroom also… I buy store brands, or large restaurant style cans and make a double batch in my large crockpot. Then I freeze half for another meal.

Hope you like it

Karen C

Here’s another favorite from my crockpot recipe collection – crockpot chicken fricassee.

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