Shared by Sherry Huffaker
1 to 2 Boneless Chicken breasts
1 large jar of picante sauce
1 can diced green chiles
1 can diced black olives
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can green embasa
2 lbs Velveeta cheese
Heat all incgredients except for Velbeeta Cheese ina large crockpot over low heat 6 to 8 hours. Break up chicken into pieces with a fork or potato masher. Add cubed cheese. Heat until metled. Stir often as cheese melts. Serve with tortilla chips. (I have tried this with the lower fat and Sodium Velveeta cheese and soups, it tastes just as good, at least I think so, and I don't feel as guilty eating it.)
1 to 2 Boneless Chicken breasts
1 large jar of picante sauce
1 can diced green chiles
1 can diced black olives
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can green embasa
2 lbs Velveeta cheese
Heat all incgredients except for Velbeeta Cheese ina large crockpot over low heat 6 to 8 hours. Break up chicken into pieces with a fork or potato masher. Add cubed cheese. Heat until metled. Stir often as cheese melts. Serve with tortilla chips. (I have tried this with the lower fat and Sodium Velveeta cheese and soups, it tastes just as good, at least I think so, and I don't feel as guilty eating it.)
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