Today’s recipe is incredibly simple. When I first found it online, I was like, “Okay, this sounds like it could be decent. If nothing else, it’s super easy.” Well, it’s also super delicious.
I’d even say it’s one of our favorite meals. It’s great on the weekend when you want to just dump some stuff into the crockpot, let it cook for a few hours while you do other things, then finish up the meal by making some rice to pour the chicken and sauce over. Easy, cheap, and tasty. It doesn’t get much better than that!
I know this doesn’t look delicious, but from this goopy mess comes a delicious meal. Trust me! Personal photo.
Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles
Recipe taken from Picky Palate (www.picky-palate.com)
Adapted very slightly by me!
- 3-4 large boneless skinless chicken breasts
- 2 cans 98% fat free cream of chicken soup
- 1 7 oz. can diced green chilies
- 1 tsp cumin
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 6 cups steamed rice (I’ve used brown rice, long grain white rice, and white basmati rice. All have been delicious.)
- Blue corn chips, crumbled for garnish
- Red salsa for garnish/extra flavor (if desired)
1.) Place chicken, cream of chicken soup, cumin, garlic salt, and black pepper into a crockpot. Stir sauce to combine.
2.) Allow mixture to cook on low for 6 to 8 hours, or until chicken is fork tender and falls apart easily.
3.) With 2 forks, shred chicken in the sauce. Add additional seasoning to taste.
4.) Spoon over bowls of steamed rice. Garnish with crumbled tortilla chips and, if desired, salsa. I prefer Herdez Casera Medium salsa, but I’m sure it would be great with pretty much anything.
5.) Enjoy! I usually just serve this with additional chips and salsa. The meal is pretty filling on its own, so you really don’t need to be concerned with side dishes unless you’re really hungry.
And, just in case you didn’t believe me, that goopy mess in the crockpot really does turn into an awesome meal! Personal photo.