CAMPBELLS CREAM OF CHICKEN CROCK POT RECIPES RECIPES

Steps:

• In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Steps:

• Adjust an oven rack to center position, and preheat oven to 350°. In a large bowl, combine rotisserie chicken, cream cheese, 3/4 cup cheddar, buffalo sauce, ranch, and hot sauce. Transfer mixture to an ovenproof skillet or baking dish, and top with remaining 1/4 cup cheddar. Bake until warm and bubbly, about 20 minutes. Top with blue cheese and chives before serving with bread and vegetable sticks.