1 pound chicken breasts
about 8 cups of water
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 (10 oz) can of Rotel tomatoes
2 tablespoons chili powder
4 thick slices of cornbread for serving
shredded cheddar cheese to garnish
Chopped green onions to garnish
In your slow cooker, add in your chicken and water. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About an hour before you’re ready to eat, remove chicken and discard liquid. Add chicken back to hot slow cooker and shred with two forks. Next, stir in cream soups, Rotel and chili powder. Cover and cook on high another 30 minutes to an hour. When you’re ready to serve, take each plate and place a nice thick piece of cornbread in the center. Next, add a big dollop of your chicken mixture on top. Garnish with a little shredded cheddar and some chopped green onions.
This meal will make your whole family happy!