Annette, my sister, tweaked my Rotel Crack Chicken in a very delicious and colorful way when she had a friend and her four daughters visiting recently.
You can check that recipe for times if you would rather use a slow cooker.
(I have a layover in LA to Las Vegas, so I’m knocking some things off the list!)
She put the following items into the liner of an Instant Pot:
a bag of frozen chicken breasts
2 cups salsa
1 dry Ranch packet
1 package taco seasoning
1/4 cup water
2 bricks of cream cheese
She set the pot on poultry for 15 minutes with a few minutes of NPR.
When it was finished, she stirred and broke up the chicken with two forks and added:
1 can cream of chicken soup
1 1/2 cups shredded cheddar cheese
They ate them “somewhat enchilada style” with flour tortillas, sour cream, more shredded cheddar cheese, and salsa with added diced kiwi. She says you should try this to sweeten up the salsa with a bright note of flavor!
Check out that last photo and you will see empty plates!
Thanks, Annette! (We actually took time to go on a cruise out of San Juan with the hubsters and some other couples earlier. Sister time!)