You are here

Fiesta Chicken And Potatoes

admin's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Chicken

Rate It

Your rating: None
4.226925
Average: 4.2 (13 votes)