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Monday, April 2, 2012

Crock Pot Week: Tamale Chicken

This was actually the first meal I chose, but the last to be made! Thank you for hanging out this week while I outline my meals. They've been delicious and I definitely plan on using my crock pot more often. It's been so easy! Now on to today, I needed a Mexican style dish, of course :)

Tamale Chicken

1 medium onion, chopped
4 oz can chopped green chilies
2 tbsp oil
10 3/4 oz can cream of chicken soup
2 cups sour cream
1 cup sliced ripe olives
1 cup chopped stewed tomatoes
2 cups shredded cheddar cheese
8 chicken breast halves, cooked and chopped
16 oz can beef tamales, chopped
1 tsp chili powder
1 tsp garlic powder
1 tsp pepper
1/2 cup shredded cheddar cheese
fresh tomatoes
shredded lettuce
sour cream
salsa
gaucamole

Not pictured: Onions, cheese, fresh tomato, avocados. I didn't do too many changes, except I had three large chicken breasts that I cut up. And less sour cream, because I forgot to buy more.

1. Saute onion and chilies in oil in skillet.
2. Combine all ingredients except 1/2 cup shredded cheese. Pour into slow cooker.
3. Top with remaining cheese.
4. Cover. Cook on High 3-4 hours.
5. Serve with your choice of remaining ingredients as toppings.
 My Review: This was my least favorite meal and this so happened to be Brandon's favorite! I wasn't so keen on the ingredients, and I realized that when I was buying everything, but it was too late to back out then. If you've noticed in the previous posts, I like to buy as much organic stuff as I can find at the commissary. These ingredients had basically no organic products. The worse thing was the canned beef tamales - gross. But I followed the recipe, topped it with some fresh tomatoes and avocado, and baked some corn tortillas... it wasn't too horrible. Brandon devoured it and will probably be eating the leftovers.


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