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Arizona Chicken


  • 4 boneless chicken breasts
  • 1 large onion, chopped
  • 1/2 pound shredded Cheddar cheese
  • 1 can cream of chicken soup
  • 1 pinch garlic salt
  • 1 teaspoon chili powder
  • 1 jalapeno pepper, chopped
  • Pepper to taste
  • 1 can cream of mushroom soup
  • 1 can Ro*Tel tomatoes


  1. Lightly brown chicken breasts.
  2. Cut into bite-size pieces.
  3. Place chicken in the bottom of slow cooker.
  4. Add onion, Cheddar cheese and cream of chicken soup.
  5. Sprinkle with garlic salt, chili powder, pepper and chile pepper.
  6. Add cream of mushroom soup and tomatoes.
  7. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours.
  8. Serve with tortilla chips and sour cream.

Yield: 4 servings

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