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Creamy Mexican Chicken by


1 lb boneless, skinless chicken breasts
1 cup frozen whole kernel corn, thawed
cup chopped yellow onion
1 (10-oz) can cream of chicken soup
1 (10-oz) can diced tomatoes and green chiles


Combine chicken, corn, and onion in a 5- to 7-
quart slow cooker. Stir together soup, tomatoes,
and cup water in a bowl; pour over chicken.
Cover and cook on Low 6 to 7 hours or until
chicken is very tender. Serve creamy chicken
over Spanish Rice.

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