I love a good "pantry" challenge!  I was recently at my sister's house and whenever I go, I usually end up cooking dinner for everybody.  I didn't ask her ahead of time to go shopping because I wanted to be able to make something with existing ingredients.  She has 4 kids, and I'm not about to make her run out for anything special!  

I know she always has boneless skinless chicken and shredded cheese.  When I found the salsa con queso dip in her pantry, I knew just what to do!  I made a Fiesta inspired Chicken con Queso for everyone!  It was SCRUMPTIOUS!!!!

Tailor this to your family's likes!  If they don't like beans, don't add them.  If they prefer green peppers over corn, change it up!  Be creative and make this an enjoyable dish for your whole family!

In the picture, you will see I shredded my chicken.  This is not necessary, but my sister really wanted the chicken shredded.  It would be wonderful just as is!

Chicken Con Queso

Ingredients:
(I used a 6 Quart Slow Cooker)
2.5-3 lbs. Boneless Skinless Chicken Breast FROZEN (if yours is thawed, you'll cook about an hour less)
1 (15 oz) jar Mild Salsa con Queso Dip
1 (15.25 oz) can Corn (drained)
1 medium onion, chopped
1 (14.5 oz) can Diced Tomatoes with Green Chilies
1 (15.5 oz) can Pinto Beans
1.5 cups crushed Tortilla Chips
1 cup Mexican Blend Shredded Cheese 

Directions:
In a bowl, mix together the corn and onion, diced tomatoes, pinto beans, and queso. Place the frozen chicken breasts in the bottom of your crock, then cover with your mixture. Top this with the crushed tortilla chips, then the shredded cheese.  Cook on LOW for 8 hours or on HIGH for 4-5 hours.

Serve and Enjoy! 

For the original post, with step-by-step pictures and directions, please click here.

For more great Slow Cooker recipes, please visit www.slowcookeradventures.com.

Happy Slow-Cooking!
Hope