Chicken Taco Mix

2 lb - chicken breast (skinless) (I used Tyson frozen boneless skinless)
1 - 10.75 oz can cream of chicken soup
1 - 16 oz container of Sour Cream
1 - 4 oz can Green Chiles
1 - 15.25 oz can Black Beans (I used Great Value all Natural)
1 - package 1.4 oz French Onion Mix
2 Cups - Quinoa (dry)
3 Cups - Swanson Chicken Broth
2 Cups - Water

How I used this recipe was to make tacos and only used about 1/2 serving. I added this recipe to crunchy taco shells with fresh baby spinach. My husband likes it just like it is with a full or double serving.

1 - Put cream of chicken soup, sour cream, green chiles, black beans, soup mix, and 1 cup of chicken broth into the slow cooker and mix well.

2 - Add chicken (I usually add mine frozen) to crock pot mix

3 - Cook on low for about 8-10 hrs or high for 5-6

4 - About 20-30 min before serving put 2 cups rinsed (Unless your quinoa doesn't require rinsing) into a rice cooker along with 2 cups of water and 2 cups of Water and cook on the white rice setting
~ If you don't have a rice cooker you can also prepare on stove top per package instructions.

5. With two forks shred the chicken breasts in the crock pot for even distribution into the mix

6. Once the Quinoa is done I mix it together with the crock pot ingredients

Optional:
Once everything is mixed in I will separate everything into portions immediately

Serving Size: 1 cup