4.8/5
(8 Votes)
Ingredients
- 1-2 (10 oz) cans cream of chicken soup (I used 1 1/2)
- 2 (7oz) cans diced green chiles
- 1 (14 oz) can black beans, drained
- 1 (14oz) can Rotel
- 1 cup shredded cheddar cheese
- 2 frozen chicken breasts
- Salt & Pepper to taste
Preparation
Step 1
Place everything in the crock pot and cook on low for 4-6 hours (or high for 2-3). Remove chicken breasts and shred with a fork, then return to crock pot. **I stirred in about a 1/2 cup of cheddar cheese before serving.
Serve over chips and garnish with sour cream, cheese, and avocado.