Crockpot Creen Chili Chicken and Rice with Blue Chip Crumbles
submitted by Camille
(from Picky Palate)
3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley
6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish
1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.
1 comment:
From the sounds of it I wouldn't think this would be good. But if you say it is good then it must be! :) I do love Blue Corn Chips, though.I will give it a try one of these nights.
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