User Manual

7CrockPot.com
Prep: 20 minutes Cook: 6 hours
Makes: 8 servings
Ingredients:
- Vegetable cooking spray
- 2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
- 1 cup light sour cream
- 1 can (10 ounces) diced tomatoes & green chiles, undrained
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 envelope (about 1 ounce) reduced-sodium taco seasoning mix
- 2 cups shredded Cheddar cheese (about 8 ounces)
- 2 pounds skinless, boneless chicken breast halves
- 5 cups coarsely crushed tortilla chips
- Chopped tomato, sliced green onion and chopped fresh cilantro leaves (optional)
Directions:
1.
Spray the removable stoneware of the Casserole Crock
TM
slow cooker with the cooking spray.
2. Stir the soup, sour cream, tomatoes and green chiles, beans, seasoning mix
and 1 cup cheese in the removable stoneware. Top with the chicken.
3. Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through. Using 2
forks, shred the chicken. Stir in the crushed tortilla chips and the remaining cheese.
Top with the chopped tomato, green onion and cilantro, if desired.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per
serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case
and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best
result. If you’re using larger chicken breasts they may require a little longer cooking time.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours
or until the chicken is cooked through.
Chicken Taco
Casserole