New friends means new recipe ideas. I presented a program for a large ladies group last week and met Dede Christie, who told me about two chicken dishes, each made by combining 3 ingredients and throwing them in a crockpot. Couldn’t wait to try them and do my own spin on the recipes! Here is the Mexican one. Thanks, Dede!
The original ingredients:
- Large package of boneless, skinless chicken breasts
- 1 can of your favorite Cream of __________ soup (I used reduced sodium cream of mushroom because it had the lowest carb count)
- 1 can’s worth of your favorite picante sauce (about 2 cups)
Optional ingredients as described below:
- Tortillas (I use low carb flour ones, but I’m sure regular flour ones would be good, as would corn tortillas)
- Shredded cheese – cheddar, monterrey jack, pepper jack, or whatever you like
- Beans (I used black soy beans, which are low in carb, but choose whatever delights your own tastebuds)
- Lightly sauteed chopped onion (I didn’t use it in this batch, but I’m going to next time!)
- Sliced jalapeños or chopped green chilies (Again, I didn’t put them into this batch, but I plan to use them in the next iteration of this recipe)
You’ll need a crockpot for this recipe. Don’t forget the crockpot liner to make cleanup a breeze.
I was so anxious to try both Dede’s recipes that I stuck two crockpot liners in the same crockpot and made the two recipes at the same time! How’s THAT for multi-tasking?
Assemble your ingredients. Wash and dry your chicken breasts. (Note: I used each package in ONE recipe. After making these, I would recommend using one LARGE package of chicken breasts or two this size.)
Drain and rinse the beans (if you are using beans). Stick your soup can contents into the bowl. Fill the empty can with picante sauce.
Dump the picante sauce into the bowl. Stir the soupy mixture well, until thoroughly blended. Mix in the chicken breasts, too, so they get well-coated, then pour the mixture into your crockpot liner. Don’t forget to turn it on! Put it on low, unless you’re in a hurry.
Cook for 6 to 8 hours on low. Pour the finished product into a large bowl and shred, using two forks.
I then put the mixture into a warm flour tortilla, heaped cheese on top, and garnished with a little more picante sauce and a sprig of oregano.
Next time, I’ll add the sauteed onions at the end (or raw, chopped ones in the beginning). The jalapenos or green chilies can go in from the start, too, I’m thinking. I’ll let you know how the variations work out.