1 lb. boneless, skinless chicken breasts or thighs
2 (10 oz. ea.) cans cheddar cheese soup
1 env. taco seasoning (any brand)
1 (4 oz.) can diced green chiles (optional)

Cut chicken into bite size pieces. Mix soups and taco seasoning in a separate bowl. Add chicken to the mixture and coat. Add chicken and sauce to the Crock-Pot. Cook on LOW until chicken is cooked and tender, usually about 2 to 3 hours.

Serve with rice or pasta. If serving with rice, reserve a little of the taco seasoning and add to the water when boiling the rice. This makes for an extra delicious Mexican meal!

You can also add green chiles to the Crock-Pot to add color and a little extra flavor.

Submitted by: Becky