This Mexican Monday post is the first Mexican Monday meal I prepared in our new Ohio home. With a little one to care for and a house to turn into a home, I happily let my slow cooker do the work for me.
This creamy, saucy, shredded chicken goes great over top a pile of rice. It’s a hearty meal perfect for when the days and nights start to get a little colder.
This dish provides wonderful leftovers too (and I don’t say that lightly) – remake some rice or even turn it into another Mexican Monday favorite – enchiladas, tacos, or quesadillas. I even scooped it up with some tortilla chips.
The original recipe called for a can of Rotel, but as I’m breastfeeding and trying to avoid too spicy of food I substituted a partial can of diced tomatoes with garlic and onion. Next time I’d even add in a can of corn!
Slow Cooker Fiesta Chicken
- 1 can (10.75 oz) cream of chicken soup
- 1 can (15 oz) diced tomatoes with garlic and onion
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 red onion, chopped
- 2 large chicken breasts
- 1 C sour cream
- In a slow cooker, combine cream of chicken soup, tomatoes, beans, and onion.
- Season chicken with S+P. Add to slow cooker.
- Cook on LOW 7 hours.
- Shred chicken and return to the slow cooker. Stir in sour cream.
- Serve over rice.
*This recipe is adapted from Sarah at http://themagicalslowcooker.com/2014/08/16/slow-cooker-fiesta-chicken-bake/*