Wednesday, July 28, 2010

Chicken and green chilies

4 to 6 boneless, skinless chicken breasts
1 1/2 cups chopped onion
1 can (10.75 ounces) cream of chicken soup, condensed
2 cans green chilies with liquid

Place in greased slow cooker. Combine remaining ingredients and pour over chicken. Cover and cook on low heat 6 to 8 hours or on high heat 3-4 hours. Makes 6-8 servings.

Serve over steamed brown rice and garnish with a dallop of sour cream.

Dont have chilies then spice it up with a few tablespoons of chili powder something that gives the chicken flavor and taste. Garlic would also be good on it. This is a cheap and quick recipe I love it.

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