- 4 Boneless skinless Chicken Breasts
- 2 Cans 98% Fat Free Cream of Chicken Soup
- 1 Can 33% Less Sodium Chicken Broth
- ½ Large Onion Diced
- 1 TBSP Dried Parsley
- 4 Large Refrigerator Biscuits
- To your Crockpot add the Cream of Chicken Soups, Broth, Diced Onion, Parsley and mix it together well. Add in the Chicken and try to submerge it as much as possible. Set Crockpot to high and cook 4-6 hours or until the chicken is fully cooked (mine went about 4 hours).
- Cut your biscuits up into little chunks and place on top of the chicken mixture. Place lid on Crockpot and cook another 30-60 minutes until the biscuits are cooked through.
Yummy Crunchwrap Supremes Recipe
Ingredients (for a basic Crunchwrap Supreme): Large (burrito size) tortilla shells Small tostada shells (or as FB,HK used, tortilla chips) Queso sauce Pre-cooked taco meat (I obviously used beef) Shredded lettuce Shredded cheese Sour cream
Other options could include, but are certainly not limited to:
Taco Sauce (I usually poor some on as I go) Jalapenos Bell or banana peppers Black or refried beans (which I’ve tried and really enjoyed) Olives Tomatoes (which are actually in Taco Bell’s version) And whatever else you think might appeal to you!
Warm your tortilla in the microwave to make it soft enough to bend Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later Spoon some taco meat on the cheese (this is where your beans would go, too, if you wanted to add them) Place the tostada shell, corn tortilla, or a couple tortilla chips on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close) Spoon a dollop of sour cream and spread over the shell Sprinkle some shredded lettuce and shredded cheese on top (this would also be the place for any peppers, tomatoes, etc.) Wrap the edges up toward the center until they close around your filling (if it won’t cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it) With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won’t take long Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won’t take long either because really, you’re just warming that yummy, gooey queso on the bottom
You’re ready to eat!! You can cut it in half to make it easier to handle, but with everything sealed into the wrap it’s pretty manageable as is. If you were to cut it open though, you’d find this nice layered little pocket.