The first time I made this with the chicken and tossed in the potatoes and carrots I had on hand. I have really switched this up so much every time I make it that my husband doesn’t even realize it’s the same recipe. The pork version is just as good, and to make it super simple, it tastes great with a bag of frozen mixed vegetables. Add in your favorite seasonings and dinner is on the table! Check out what they are saying about this recipe over at Group Recipes:
“Quick & easy Campbell’s soup goodness!”
If you have a little meat and some soup, you have dinner. Try it over mashed potatoes!
Ingredients
1 pkg of chicken or pork (boneless works best)
1 lg pkg of Bird’s Eye mixed veggies ( you can use any of them)
1 lg onion chopped
1 can of Campbell’s cream soup ( I use cream of celery for pork and cream of mushroom with chicken)
spices for chicken ( I use sazon on everything and season the chicken a little before I add it to crock pot)
Instructions
in crock pot put the veggies
then the chopped onion
add the seasoned chicken
last but not least your soup….NO WATER!
cover it up and if you do it in the morning I do it on low for about 8 hours and if I start later in the day high for 4 hours! MANGIA!
I also make mashed potatoes or rice to put it over…..rice cookers are the best!
When I get the fiesta veggies and do this dish Mexican style I marinate the chicken in salsa 1st then cook accordingly and when my rice cooker is done I add a cup of salsa and cup of shredded taco cheese to rice to make it nice & spicy!
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Quick Tip: Sprinkle in some Parmesan cheese.
Thanks again to Group Recipes for this cheap and easy meal recipe.