Dinner: Chicken Salsa Slow Cooker (serves 2-3)

(Picture to come)

This recipe comes from A Potful of Recipes by JoAnna Lund.

This dish has the consistency of a thick stew. The tortillas become really soft, almost like dumplings. You can make it healthier by substituting low-fat cheese and lower calorie tortillas.

Ingredients:

1 (10 3/4 ounce) can of Healthy Request Cream of Chicken Soup
1.5 cups chunky salsa (mild, medium or hot)
1 cup + 2 tablespoons of shredded Cheddar cheese
6 (6-inch) corn tortillas, torn into large pieces (I use 2 or 3 large flour tortillas)
2 cups (12 ounces) diced, cooked chicken breast
1 teaspoon dried parsley flakes

Instructions:

Spray a slow cooker with cooking spray. In the prepared container, combine chicken soup and salsa. Add cheese and tortilla pieces. Mix well to combine. Stir in chicken and parsley flakes. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Notes: I always find that it takes much less than the recommended 6-8 hours. It's more like 3 hours in my crock pot.