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,
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!