Ingredients: (about 6 servings)
1 pound chicken breasts, cut into pieces (I like my chicken shredded so I don't cut it up and just shredded it at the end when mixing things)
1 11 ounce can Whole Kernel Corn (with or without peppers, sometimes called Mexican corn)
1 10+ ounce can of condensed Cream of Potato soup
1 4 ounce can green chilies, undrained
1 envelope Taco seasoning (about 1 1/4 ounces)
2 Tablespoons Cilantro (can leave out for less kick)
3 cups Chicken Broth
8 ounces Sour Cream
4 ounces Cream Cheese, cubed (for extra kick use the jalapeño flavored variety)
1. I have come to enjoy crock pot bags to avoid bother some clean up so if you have one or want to use one insert now! Combine chicken, corn, soup, undrained chilies, cilantro (if using) and taco seasoning. Stir in chicken and broth. Cover; cook on low heat for 4 to 6 hours or High for 2-3 1/2 hours.
2. Remove about 1 cup of hot soup and stir in sour cream and cream cheese. Slowly stir the mixture into the the cooker (shred chicken now if you didn't cube it before hand); cover let stand 5 minutes. Stir with wisk until combined.
I serve with bread or tortilla chips whichever I have on hand, tasty morsels!
*note so this time I realized I have a gazillion cans of beans so when I did step 2 I also added a can of Garbanzo beans and let it sit for about 10 minutes and that seemed to be long enough for the cheeses to melt and I didn't need to wisk it. Which was nice cuz everything would have gotten stuck in the wisk anyway!
Happy Eating!
sorry my flash destroyed the color a bit, but its DELICIOUS!
Sounds delicious! Just got out my crockpot!! Thanks for sharing, Stephanie. Always in need of a new recipe and so excited to be connected to your blog. What a beautiful family!
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