Spring Break Chicken Slow Cooker

Spring Break Chicken Slow Cooker 6-Ingredient. Chicken That Everyone Loves. A Magic Recipe That Takes No Time at All…

Some days are just too busy. You’re running around, helping kids, or maybe just wishing you were at the beach instead of cooking dinner. But guess what? You can still make food that tastes amazing and makes everyone ask for seconds! This recipe is like magic—you dump frozen chicken and a few simple things into your slow cooker, and a few hours later you have creamy, cheesy, tasty chicken that seems fancy but is actually super easy. It’s the kind of food you’d get at a cool restaurant by the ocean, but you made it at home using stuff you probably already have!

What You Need (Feeds 6 People)

• 1 bag of frozen grilled chicken strips (about 22 to 24 ounces)
• 1 can of cream of chicken soup (10.5 ounces)
• 1 can of diced tomatoes with green peppers, with all the juice (10 ounces)
• 4 ounces of cream cheese (cut into small squares)
• 1 cup of shredded cheese—either Mexican blend or cheddar (you’ll use half now, half later)
• 1 packet of taco seasoning (about 3 tablespoons worth)

How to Cook Spring Break Chicken Slow Cooker

1. Open your bag of frozen chicken and spread all the strips across the bottom of your slow cooker. They can touch a little bit, but try to spread them out so the heat reaches all of them evenly.
2. In a bowl, mix together the cream of chicken soup, the canned tomatoes and their juice, the cream cheese squares, half of your shredded cheese, and the taco seasoning. Stir it all together. It’s okay if it’s a little lumpy—the cream cheese will melt while it cooks.
3. Pour your sauce mixture over the frozen chicken. Use a spoon to spread it around so most of the chicken gets covered. Don’t mix too much—just let the sauce fall where it wants to.
4. Put the lid on your slow cooker. Cook it on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. You’ll know it’s done when the chicken is warm all the way through and the sauce is bubbling hot. The cream cheese should look all melted and creamy.
5. Take a spoon and gently mix the chicken with all that yummy sauce. If you want smaller pieces instead of strips, you can break them up right there in the pot.
6. Sprinkle the rest of your shredded cheese on top. Put the lid back on and wait 5 to 10 more minutes until that cheese gets all melty and gooey.
7. Take a tiny taste and see if you want to add anything else—maybe a little more salt, more taco seasoning, or even a squirt of lime juice if you have it. Serve it hot over rice, noodles, or in tortillas with lots of that creamy sauce.

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