“Each Serving 1 is cup. I found this on Obesity Help. I have not tried this, just posting for safe keeping.”
READY IN:
21mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 3 boneless chicken breasts
  • 4 cups chicken stock (1 box)
  • 29 ounces tomatoes (The recipes called for a can of tomatoes, but I don't like the chunks) or 29 ounces tomato sauce (The recipes called for a can of tomatoes, but I don't like the chunks)
  • 4 ounces diced green chilies
  • 5 ounces cream of chicken soup (1/2 can)
  • 1 palm full taco seasoning (Rachael Ray style)
  • 1 palm full dried onion flakes (Rachael Ray style)
  • 1 few shakes garlic powder
  • 30 ounces chili flavored pinto beans, including juice (2 cans)
  • 30 ounces corn, drained (2 cans)

Directions

  1. Cook on high for about 2 hours chicken, chicken stock, tomatoes, green chilies, cream of chicken soup, taco seasoning, onion and garlic powder. Take out the chicken breasts & let them cool off enough to touch them. Dice up the breast into bite sized pieces. Then, add the chicken back into the crock pot.
  2. Add the beans and corn, then stir. Cover the pot back up & reduce the setting to low & cooked the rest of the afternoon.

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