Crockpot Chicken with Rice

Tonight for dinner we are having this meal. It is one of my favorites so I thought I would share!

Chicken tenders (enough for you family and left overs! I usually use about half a bag of tenders from BJ's/Cosco)

2-3 cans of Cream of Chicken soup (I use 98% fat free)

1 carton sour cream (I use light)

1 cube of softened cream cheese (I'm using fat free and will let you know how it works!)

1-2 packets of Italian dry seasonings...the kind you make salad dressing with.

Rinse Chicken and put in crock pot (still frozen) Combine all other ingredients. If I am cooking a lot of chicken, the whole bag worth, I'll use three cans of soup. Usually I just use one or two. If the sauce is a bit thick you could add a bit of milk. The chicken will let off juices while cooking and thin the sauce out a bit. I usually add about half a cup of milk.

Cook in crock pot on high for 4-5 hours or low for 7-8 hours.

When the chicken is done take two forks and shred the chicken. Serve over rice! I hope you all try this...it is really good and is good for a crowd

Creamy Black Bean Salsa Chicken

2-4 boneless, skinless chicken breasts
1 can chicken broth
1 can corn, drained
1 can black beans, rinsed & drained
1 c. salsa
1 pkg. taco seasoning
1 c. cheddar cheese
1/2 c. sour cream

Put chicken in crock pot. Pour in broth, salsa, corn, beans and taco seasoning. Cover and simmer on low for 6-8 hours. Once done, shred chicken, add cheese & sour cream. Heat until cheese is melted. Serve over rice.

Crock pot season is upon us. I love crock pot cooking. Here's a recipe our family LOVES. Hope yours does too. This goes great with a green salad or spinach salad!!