The other night I made Crock Pot Chicken Con Queso for dinner. I was quite excited about the whole idea leading up to the day I actually prepared the meal. The day I prepared the meal I started to grow a little skeptical as I watched it cook. I thought for sure the meal was going to be a complete flop. An epic fail so to speak. The meal just was not appealing to the eye.
Boy were the hubs and I caught off guard when we cut into the tender chicken and took our first bite. The meal was full of flavor. It was delicious! It certainly won’t go down in my books, as one of my favorite meals. However, my husband loved it! If there had been enough for seconds, he would have gone back for more.
3 boneless skinless chicken breasts (thawed)
3/4 jar salsa (I used the whole jar, but I also bought a smaller bottle. Mild or hot… you choose your heat level)
1 can cheddar soup
2 cups tortilla chips (crushed)
1 1/4 cup cheddar cheese (shredded)
1 1/4 cup monterrey jack cheese (shredded)
Add chicken to crock pot. Mix cheddar soup and salsa together. Pour over chicken. Cook on low 7 hours.
30 minutes prior to eating meal toss in crumbled tortilla chips to cover chicken and sauce. Top with shredded cheese. Turn crock pot to high. Meal is ready when cheese is melted and bubbly.
This meal is great served alongside a southwestern or taco salad.