Shelly's Recipe

ARIZONA CHICKEN

Category: Chicken

4 boneless chicken breast halves
1 large onion, chopped
1/2 pound shredded Cheddar cheese
1 can (10.75 ounce size) cream of chicken soup
1 pinch garlic salt
1 1/2 tsp ground cumin
1 tsp dried oregano
1 teaspoon chili powder
1 small chile pepper, chopped
Pepper to taste
1 can (10.75 ounce size) cream of mushroom soup
1 can Ro-Tel tomatoes

Lightly brown chicken breasts. Cut into bite size pieces.

Place chicken in the bottom of crock pot. Add onion, Cheddar cheese and cream of chicken soup. Sprinkle with seasonings. Add cream of mushroom soup and tomatoes. Cover and cook on LOW for 7-9 hours or on HIGH for 4 to 6 hours. Serve with tortilla chips and sour cream.