Creamy Mexican Chicken
Ingredients:
4 boneless skinless Chicken breasts
1 16oz jar picante sauce (mild or medium)
1 can cream of mushroom soup, condensed – (I prefer Campbell’s condensed cream of Golden Mushroom soup)
Directions:
Place chicken breasts in greased slow cooker. (I spray with nonstick cooking spray.) Mix together soup and picante sauce in a separate bowl, then pour over chicken breasts.
Cover and cook on low heat for 6 to 8 hours.
Serve over rice. Top with grated cheese if desired.
Easy Cajun Chicken
Ingredients:
4 boneless skinless chicken breasts
1 can (15 oz) crushed tomatoes (do not drain)
1 can (6 oz) tomato paste
1/2 cup chopped red bell pepper
1/4 cup dried minced onion
1 tablespoon dried minced garlic
2 teaspoons Cajun Seasoning
1 bay leaf (remove before serving)
Direections:
Combine all ingredients in greased Slow Cooker. Cover and cook on low heat for 6 to 8 hours. Serve over rice or pasta.
