We really like this recipe (except for the kids). I usually make the leftovers into something different like burritos.
6-8 large boneless, skinless chicken breast
1/2 cube melted butter
pepper to taste
1 can Stokely's Pork and Chile for Chicken
1 can green Chile Enchilada sauce (tried red, liked green better)
1 can cream of chicken soup
Pour melted butter in bottom of crockpot. Add chicken. Sprinkle pepper on top of chicken. Add cans. Cook on low 5-6 hours (stir 1/2 way through). Serve over rice.
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