CHICKEN MEXICAN STYLE | The Fergus Falls Daily Journal

CHICKEN MEXICAN STYLE [UPDATED]

Published 2:31pm Tuesday, July 10, 2012 Updated 2:31pm Tuesday, July 10, 2012

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CHICKEN MEXICAN STYLE

If you like Mexican food you will like this. This has the consistency

of a Bar-B-Q with a kick. Your choice to add cheese at serving time

is an option. Serve over rice, on a bun or over mashed potatoes..

Shredded mozzarella or cheddar is good on top .The corn and black

beans make it very colorful.

CHICKEN SALSA-IN SLOW COOKER

3-4 boneless, skinless chicken breasts

1 cup salsa

1 pkg taco seasoning

1 can cream of mushroom or cream of chicken soup

½ cup greek yogurt or sour cream

1 can whole kernel corn-drained

1 can black beans-drained

1 can of green chilies

Spray slow cooker, add chicken, green chilies, soup and salsa.

Sprinkle the taco seasoning over top. Put cover on slow cooker.

I start the first 30 minutes on High then turn down to low 6-8 hours..

Remove from heat, shred chicken, stir in yogurt or sour cream and

corn and black beans both drained..

Serve with rice, mashed potatoes or on buns.

Options. You can leave out the chilies and beans. I’ve made it both

ways and prefer all the ingredients. This recipe will feed 10-12 people.

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