Sunday, July 29, 2012

Chicken Con Queso

Ok, so I know that picture may not look the most appetizing, but this was incredibly delicious!  (I took all the pictures with my iPhone on the fly!) See, I was at my sister's house and she has 4 kids.  Add my 2 kids into the mix and we practically had a zoo!    We had to get something in the crock that was going to feed 6 hungry kids and 3 hungry adults.  This is what I came up with from what my sister had in her freezer/fridge/pantry! (I love when I can do this!  Such a fun challenge!)

My sister really had her mind set on shredded chicken, so ended up shredding this and mixing it all together.  However, if you just scoop it out the way it is, as a casserole, you will be able to give each person a beautifully looking breast, topped with deliciousness!  My picture would have been really pretty had I done that!  LOL  Oh well!  I assure you, this was super yummy!  The 3 adults all had 2 helpings, Ella and Gavin each had 1 serving and my sister's kids (extremely picky eaters) wouldn't touch it.  They rarely eat anything my sister or I makes, so don't let that keep you from giving this to your family.

I found this to be extremely flavorful and filling!  The corn added just the right amount of texture and the beans were a huge hit!  I'm sure my sister will be making this again!

Chicken Con Queso

Ingredients: (I used a 6 Quart Slow Cooker)
2.5-3 lbs. Boneless Skinless Chicken Breast FROZEN (if yours is thawed, you'll cook about an hour less)
1 (15 oz) jar Mild Salsa con Queso Dip
1 (15.25 oz) can Corn (drained)
1 medium onion, chopped
1 (14.5 oz) can Diced Tomatoes with Green Chilies
1 (15.5 oz) can Pinto Beans
1.5 cups crushed Tortilla Chips
1 cup Mexican Blend Shredded Cheese

In a bowl, mix together the corn and onion, 
diced tomatoes, pinto beans,
and queso.

Place the frozen chicken breasts in the bottom of your crock, then cover with your mixture.

Top this with the crushed tortilla chips,
then the shredded cheese.

Cook on LOW for 8 hours or on HIGH for 4-5 hours.
It will look like this when it's done.

Serve and Enjoy!

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  1. I just put half a recipe of this in my crockpot. DD had been home for the day and opened a jar of queso and half of it was hanging out in the fridge so it was perfect to use up for 2 people. I used forzen corn and pinto beans that I had cooked plus a whole can of tomatoes. Can't wait til supper time!

    1. Yum! We have more than half of it left, I think tomorrow night I will make the rest into chicken enchiladas.

  2. Hi Hope, I'm your newest follower. I reside in Novi, and found you thru The Patch. I'm looking forward to trying out some of your recipes now that it's cooling off a bit.


  3. Hi, I tried this recipe and combined everything overnight. Are the crushed chips supposed to be mushy? I would guess, but not sure. I ended up putting a layer of cheese underneath the chips so they didn't get mushy overnight. And mine turned more brown on the top, is that normal? Thanks, Ann Marie

    1. Because the chips are sitting on top of stuff that "Gets soft" they will get mushy. If you don't want them mushy at all, put them on after the face :)

  4. do you think campbells nacho cheese would work in this recipe?