RECIPE FROM "SANDY'S
Crockpot Mexican Chicken
2 lbs. boneless chicken breasts, cut in small pieces
1 (4 oz) can chopped green chilies, drained
1 (11 oz) can nacho cheese soup
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can cream of chicken soup
1/2 lb. Monterey Jack cheese, shredded
Place chicken in crockpot. Pour soups and chilies over chicken.
Cover and cook on LOW for 8-9 hours.
Sprinkle cheese over individual servings, if desired.
Serve with corn chips or roll up in flour tortillas.