6-8 boneless chicken breasts ( I used a 3 lb. bag of frozen breasts, you can use less chicken and it will just have a lot of extra sauce)
1 can condensed nacho cheese soup
1 can condensed cream of chicken soup
1 pkg. taco mix
1 8 oz. block of cream cheese, cubed
1 cup sour cream
1/2 tsp. black pepper
1/2 tsp. garlic powder
dash of Tabasco sauce
I just put the chicken breast in the slow cooker frozen. You can use thawed chicken also, makes no difference. Spray your slow cooker with nonstick cooking spray first for easier cleanup. Sprinkle them with the pepper and the garlic powder. I don't add any salt to this because the soup and the taco mix have enough salt to season. Frozen chicken does not photograph well, sorry about the visual, but it is good when it's cooked...lol.
Pour the canned soups over the chicken. There is no need to mix them before you put them in. It all mixes up as it cooks. Sprinkle the soups with the taco mix and cube the cream cheese and place it on top. If you like really spicy, puts some dashes of Tabasco on top to your taste. Cook on low for 8 - 10 hours or overnight. At the end of the cooking time stir in 1 cup of sour cream and break the chicken up into pieces. I just like to break mine up in big chunks, not really a lot. If you started with chicken that was already defrosted, you won't have to break it up much.
I served this over some yellow rice, but my husband doesn't care for rice so I served his over egg noodles and it worked great also. I think even mashed potatoes would work. I garnished each serving with green onions and cilantro, but you could also garnish with salsa, sliced ripe olives, or a little shredded cheddar cheese. It's very versatile in what you add to it. This makes quite a bit and with a salad and bread you can serve 5 - 6 people easily.