I got a really good deal on skinless, bone-in chicken breasts this past weekend, and they needed to be cooked, so I started with those. Then I looked in the pantry to see what else I could add to the pot to make a main dish. This is what I came up with. . .I served it over rice and thought it had a lot of flavor. I used the Hot Rotel with habaneros, but you might want to consider the regular or even the mild variety if you don't prefer very spicy foods. I love spicy and even I thought it had quite a kick to it.
|This is the finished dish once the chicken has been shredded.|
2 pounds skinless bone-in chicken breasts
1 can Rotel (whichever degree of hotness you prefer)
1 can cut green beans, drained (I used the no salt added version)
1 can condensed cream of chicken soup (I used the 99% fat free version)
2 Tbsp taco seasoning - premade envelopes or make your own homemade
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp season salt
- Place chicken in crockpot breast side down.
- Sprinkle both salts, pepper and taco seasoning over the top of the breasts.
- Pour drained green beans around the chicken breasts.
- Over the top, pour the can of Rotel (undrained) and the can of cream of chicken soup.
- Turn crock pot on low for approx 8 hours. It will hold up slightly longer if you need it to. I usually leave it close to 9 1/2 - 10 hours while I'm at work. If you cook it on high reduce the time to about 4 hours.
- Use a fork to pull and shred the chicken off the bone and discard the bones.
- Serve with rice.
|Here is what it looks like when I place all |
ingredients in the crock pot prior to cooking.
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