Sandy's Mexican Chicken

Sandy’s Mexican Chicken
Deanna Estes
From: Crock-Pot, 5 Ingredients or Less Cookbook

2 to 4 chicken breasts
1 medium onion, chopped
1 can (10 ¾ oz) condensed
Cream of chicken soup -- undiluted
1 can (10 oz) Mexican-style Diced tomatoes*
with green chiles -- undrained
1/2 lb Velveeta, cubed

1. Place chicken, onion, soup and tomatoes with chiles in Crock-pot.
Cover; cook on LOW 6 to 8 hrs OR on HIGH 4 hrs.

2. Break up chicken into pieces. Add Velveeta
Cook on HIGH until melted.

Serve over spaghetti

* I substitute:
1 can “Mexican Recipe” Stewed Tomatoes
with jalapenos, garlic and cumin -- drained
(Pureed in mini food processor)
1 small can green chilies (undrained)