Combine 6 pounds of chicken breasts in 2 family-sized cans of cream of chicken soup and lots of garlic powder, onion powder, chili powder and some cumin, cook overnight on low in the Crockpot. Next time I am gonna whip up THIS recipe for a homemade, healthier alternative for the cream soup. In the morning, cool and chop or shred chicken, put chicken back into Crockpot and its liquid, add some broth or water with bouillon until soupy. Let simmer on low in Crockpot until dinner. Serve with cheese, tortilla chips and salsa. (We like get take out Chili's chips & salsa to go with this).
Linked at True Aim Education, Women Living Well, & We Are That Family
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