After reading comments about the excessive sauce, I only used half the soup, and froze the other half of the can. I also added black beans about an hour before I wanted to serve it. Just the right amount of sauce for me. I seperated it into 6 servings, ate one and froze rest in individual dishes. The second time I made it I added about 1/2 small can green chilis. Made it extra spicy.
CAMARE 8/26/08 8:20 P
Thanks for the tweak. I made the original for supper tonight but didn't know what to do with the leftovers, so much sauce. Now I will add the beans and corn for the next meal.
PIGLET410 8/10/08 5:36 P
Your updated version of this recipe sounds yummy. I am defintley going to be making this soon. Might cut the mount down because there is only 3 of us rigth now.
Thanks
SWCURRY 7/30/08 8:43 P
I served Slow Cooker Salsa Chicken tonight. I tweaked it a bit and my family LOVED it (and I regularly feed two adults, a teenage daughter, two teen-age boys, and four children under twelve). My family likes Chicken & Rice (think Chicken & Dumplings with Rice substituted for the Dumplings), so I called this Mexican Chicken & Rice.
Here's how I did it.
Place five quick frozen chicken breasts into a slow cooker. In a separate mixing bowl combine equal parts regular size can of low fat Cream of Mushroom Soup and salsa of your choice. Pour this mixture over the chicken and let the slow cooker do its thing for 6-8 hours. At the end of that time the chicken should shred fairly easily. Add 1 can black beans (drained) and 1-2 cups steamed corn to the chicken/salsa mixture at the end of the cooking time.
Serve over rice. Garnish with fresh pico de gallo, low fat shredded colby jack cheese, and low fat sour cream (as desired).
This made 12 servings (remember, I have a big family).
