Chicken a la Tex Mex
4 boneless
chicken breasts
1 large onion, chopped
1/2 pound shredded cheddar cheese
1 can undiluted cream of chicken soup
pinch of garlic salt
1 teaspoon chili powder
1 small chile pepper, chopped
pepper to taste
1 can undiluted cream of mushroom soup
1 can Rotel tomatoes
Lightly brown chicken breasts.
Cut into bite sized pieces. Place chicken in the bottom of
your slow cooker. Add onion, cheddar cheese and cream of chicken soup.
Sprinkle with garlic salt, chili powder, pepper and chile.
Add cream of mushroom soup and tomatoes.
Cover and cook on low for 7 to 9 hours or on high for 4 to 6
hours. Serve with tortilla chips and sour cream.
