This recipe is a popular one at our house. It's easy & quick, and you can also easily adjust the recipe to feed more or less. Plus, since you can add whatever toppings {or not!} you want, everyone is happy!
Sauce Recipe:
6-7 Chicken Tenderloins {whatever you have}
1 can Cream of Chicken Soup
1/2 cup Milk
Optional:
1/2 teaspoon Seasoning Salt {to taste}
1/4 teaspoon Garlic Salt {to taste}
Put soup and milk in Crock Pot and mix well. Add in chicken and add salts. Cook on Low for 2-4 hours. Stir sauce and cut chicken up into small, bite-size pieces*. Chicken should be tender enough to cut up with a spoon. If not, you can shred it with two forks.
Cook time is perfect between 4-6 hours on Low. You can cook it on High for 2-4 hours.
*Chicken can be pre-cut if you prefer to do that before adding to Crock Pot. I usually just cut up the chicken in the Crock Pot after a few hours and let it keep cooking. I have also put the chicken in frozen before, and the cook time seems to be about the same.
Spoon sauce over cooked rice and serve plain or add toppings.
Recommended Toppings:
Chinese Noodles
Pineapple
Mandarin Oranges
Olives
Peas
Green Onions
Cheese
