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Ingredients:
2 cans (10 oz each) cream of chicken soup
1 can black beans, drained (optional)
1 can (14 oz) Rotel (choose your preferred spice level)
1 cup shredded cheddar cheese
2 large chicken breasts, diced
Salt and pepper, to taste
Directions:
Prepare the Ingredients: Dice the chicken breasts into bite-sized pieces. Drain the black beans if using.
Combine in Crockpot: Add the cream of chicken soup, black beans (if using), Rotel, shredded cheddar cheese, and diced chicken to the slow cooker. Season with salt and pepper.
Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender. Stir occasionally to mix everything well.
Serve: Spoon the creamy chicken mixture over tortilla chips.
Garnish: Top with your favorite toppings such as minced cilantro, sour cream, sliced avocado, or black olives.
Prep Time: 10 minutes | Cooking Time: 4-6 hours (low) or 2-3 hours (high) | Total Time: 2 hours 10 minutes – 6 hours 10 minutes
Kcal: Approximately 400 kcal per serving | Servings: 6
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