Description
Tender chicken slow-cooked in a creamy sauce, served over crispy tortilla chips with jalapeños, sour cream, and green onions.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup salsa
- 1 tsp taco seasoning
- tortilla chips
- sliced jalapeños (optional)
- sour cream (for serving)
- chopped green onions (for garnish)
Instructions
- Place the chicken breasts at the bottom of the crockpot, pat dry, and arrange in a single layer.
- In a bowl, mix the cream of chicken soup, chicken broth, salsa, and taco seasoning until smooth. Pour over the chicken in the crockpot.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender.
- Shred the chicken inside the crockpot, stir in the shredded cheese, and let it melt for about 10 minutes. Serve over tortilla chips and top with jalapeños, sour cream, and green onions.
Notes
For extra creaminess, consider stirring in cream cheese or Velveeta with the shredded cheese. To prevent soggy chips, serve immediately.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Snack
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 4g
- Sodium: 1100mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg