Fiesta Chicken And Potatoes
|Canned fiesta nacho cheese soup||22 Ounce (2 Cans, 11 Ounce Each)|
|Water||1 Cup (16 tbs)|
|Dried homestyle skin on potatoes with broccoli au gratin||10 Ounce (2 Packages, 5 Ounce Each)|
|Scallions||6 , thinly sliced|
|Red bell pepper||1 , diced|
|Carrot||1 , peeled and shredded|
|Canned diced green chilies||7 Ounce (1 Can)|
|Skinless boneless chicken breast tenders||2 Pound|
1. Mix the undiluted soup with the water and the sauce packets from the potato packages until well blended. Set aside.
2. Scatter the potatoes from 1 package over the bottom of a 4-quart electric slow cooker. Sprinkle with half of the scallions, bell pepper, carrot, and chiles. Place half of the chicken tenders on top and pour half of the sauce mixture over all. Repeat the layers with the remaining ingredients, ending with the rest of the sauce.
3. Cover and cook on the low heat setting about 4 1/2 hours, or until the chicken is cooked through and the potatoes are tender.