Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped yellow onions
  • 1 medium red bell pepper, diced (1 cup)
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
  • 1 can (18 oz) Progresso™ creamy mushroom soup
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1 lb boneless skinless chicken breasts
  • 1 package (8 oz) cream cheese, cubed, softened
  • Chopped fresh cilantro leaves and crushed tortilla chips, if desired

Instruction

  • Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker. Stir in tomatoes, soup, broth and chiles.
  • In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
  • Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm. Shred chicken by pulling apart with 2 forks; return to cooker.
  • If desired, top each serving with chopped fresh cilantro leaves and crushed tortilla chips.