This recipe was posted on our site as a freezer meal recipe HERE. I originally found it in a old cookbook passed down from my mom. I modified it and we’ve been cooking it (and loving it) for years. I realize it looks like a big pile of mush, but it tastes so good it’s forgiven for being ugly! I’ll post the recipe with my little tips for how I make it in pink:
Crock Pot Chicken Ole
2 cans of Cream of Chicken soup Cream of Chicken soup coupons (you can also use 1 can of C of C and 1 can of Cream of Mushroom if preferred, tastes great both ways)
1 7 oz can green Chile salsa (I will occasionally add 1.5-2 cans if I want it to have more of a kick)
1 cup sour cream
2 Tbs grated onion (I never measure the onions I put in, so it usually ends up being a bit more than this)
4 cups boiled, Zaycon shredded chicken (I shred my chicken with a hand mixer. It is the simplest way I’ve found to shred chicken!)
12 corn tortillas cut into 6 strips each (use large tortillas and cut with kitchen scissors)
1 1/2 cups cheddar cheese cheese coupons (again I don’t measure, so I probably end up adding a bit more than the recipe calls for)
Combine 1st 5 ingredients and set aside.
Lightly grease crock pot. Arrange alternating layers of tortillas and chicken mixture, finishing w/ chicken mixture on top (do not leave any of the tortilla pieces exposed because they dry out).
Cover and cook on low 5 hours. Sprinkle w/ cheese and cook for 10 more minutes (I will sometimes add sliced black olives on top at this stage with the cheese).
We serve this with black beans, homemade salsa, rice or salad for a full meal!
This recipe can be made as a Freezer Meal Recipe…
Get full instructions for Freezer Meal Chicken Ole.
Learn more about Freezer Meal Cooking:
- Benefits of making freezer meals
- Freezer Meal Recipes
- How to start a Freezer Meal Group
- How to Shop for Freezer Meal Recipes
- How to Prepare Freezer Meals
- What Foods Don’t Freeze Well