Quote:
Originally Posted by NEED-A-VETTE
10-12 boneless/skinless chicken thighs
1 package cream cheese
1 can cream of chicken soup
2 small cans (4 ounce) diced green chiles (juice and all)
1/2 cup milk
In a microwave safe bowl, heat cream cheese, soup, chilies and milk. Melt together.
Put chicken in crock pot and pour sauce over it.
Mix it in the crock pot so the chicken is coated.
Add some salt and pepper.
Set it on low and let it cook.
When it's done I shred the chicken into the sauce and we eat it over rice or with corn tortillas.
I'm not a huge dark meat fan, but I really like how the thigh meat stays juicier in the crock pot. I almost always sub boneless/skinless thighs for breast meat in recipes. Especially if I know it's going to be in the crock pot all day.
|
A little birdie told me you were thinking aboot me.
This sounds good.
Kind of like chicken with mushroom soup and corn.
Thank you very much.
