This is our tried and true most favorite crock-pot recipe! Serves 6-8.
Ingredients:
4-8 frozen chicken breasts or tenders
2 cans cream of chicken soup
1 (10 oz) can green chili enchilada sauce
1 Cup sour cream
Chicken Bouillon Cube
Rice
Fresh Cilantro, chopped
Lime Juice from one lime
Shredded Cheddar Cheese
Chopped Tomatoes
Directions:
Place frozen chicken in crock-pot. Mix soups and enchilada sauce and pour over chicken. Cook on low for 8-9 hours. Add sour cream to crock-pot when you begin to cook the rice. At this point I like to pull the chicken out, shred it, and return it to the pot. Cook the rice with a chicken bouilon cube. Add cilantro and lime jiuice to the crock-pot/sauce immediately before serving.
Serve over Rice. Top with shredded cheddar cheese, more cilantro (I can never get enough) and chopped tomatoes. This is also wonderful wrapped up in a tortilla.
