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Southwestern Chicken’N’Dumplings
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Description
Chicken enchiladas meet chicken ‘n’ dumplings all in the easy slow cooking way.
Ingredients
- 4 whole Chicken Breasts, Frozen
- 1 can (10.75 Oz. Can) Cream Of Chicken Soup
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 1 can (4 Oz. Can) Chopped Green Chiles
- 8 whole Flour Tortillas (small)
Preparation
Put the chicken breasts (still frozen) in the crock pot. Cover with the soups and green chiles. Cook on low all day.
About a half hour before serving, shred the chicken and add the tortillas, cut in half and then in strips, to the mixture. Let cook for another 30 minutes or so. Top with shredded cheddar if desired and serve.
You can add sour cream as a garnish if you’d like.
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sayrahk on 2.19.2010
This is a delicious, very easy and inexpensive recipe. I made a slight change in adding chopped onions and corn tortillas instead of flour. I will use less tortillas next time so it’s “soupier”.