Simple Chicken Slop Recipes

MEXICAN CHICKEN SLOP

Mexican Chicken Slop image

I love this recipe!!! it comes out a bit runny so don't worry. Also, it tastes even better the next day as leftovers! My suggestions are to maybe fry the tortillas a bit before layering, and if you want, add even more hot salsa to the chicken mixture. If you don't want it to spicy, you can spread mild salsa on top of the cheese when layering, but be sure to use hot salsa for the final layer. ENJOY!

Provided by MissAubrieHelena

Categories Spicy

Time 1h5m

Yield 6-7 serving(s)

Number Of Ingredients 15

Ingredients

1 whole rotisserie-cooked chicken
1 (25 ounce) can low-sodium condensed cream of chicken soup
1 (25 ounce) can low-fat cream of mushroom soup
15 ounces cheddar cheese soup or 15 ounces nacho cheese
1 (25 ounce) can mexicorn
1 (25 ounce) can Rotel tomatoes & chilies
5 -6 tablespoons hot salsa (plus more for layering)
hot sauce
4 tablespoons sour cream
2 tablespoons taco seasoning
1 -2 cup cooked spanish rice (spicy)
1 -2 cup black beans (optional)
3 -4 cups sharp cheddar cheese
3 -4 cups monterey jack cheese
1 (30 count) package corn tortillas

Steps:

Spread a spoonful of chicken mixture onto the bottom of a deep casserole dish.
Place a layer of corn tortillas ontop of chicken.
Sprinkle about a cup of cheese ontop of chicken.
Add a layer of hot salsa ontop of the cheese.
Do another layer of tortillas, repeating until dish is full and ending with tortillas and salsa. NO CHICKEN!
Add about 1-2 cups of cheese on top of salsa and bake in a 340'f oven for 50-60 minutes.

Nutrition Facts : Calories 1223.4, Fat 62.6, SaturatedFat 32.5, Cholesterol 224.2, Sodium 2793.6, Carbohydrate 99.5, Fiber 9, Sugar 3.4, Protein 71.3

CHICKEN SLOP

Chicken Slop image

Make and share this Chicken Slop recipe from Food.com.

Provided by daniegirl91

Categories One Dish Meal

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 6

Ingredients

4 small chicken breasts
1 (16 ounce) bag rice
1 (16 ounce) can Campbell's Cream of Chicken Soup
1 (8 ounce) can Campbell's Cream of Mushroom Soup
16 ounces milk
2 tablespoons butter

Steps:

Let the chicken breast thaw for about 30 minutes.
While thawing the chicken pour the rice (half a bag) into a rice cooker filled with water and let steam till the rice is big and soft.
After the chicken has thawed set the stove on high and get a medium size sauce pan.
Place the butter in the pan (with choice of seasoning) and a splash of water until they start to sizzle.
Place chicken breast into the pan and grill till cooked thoroughly.
While grilling the chick on the stove mix and prepare the Cream of Chicken soup with the milk till warm and soupy.
Do the same with the Cream of mushroom soup.
In a mixing bowl mix the soup with the rice till the rice is sticky and thick.
Place the cooked chicken on a serving plate or in a crock pot and pour the rice mix on top.

Nutrition Facts : Calories 950.4, Fat 35.2, SaturatedFat 13.1, Cholesterol 133.1, Sodium 1521.3, Carbohydrate 108.5, Fiber 1.6, Sugar 0.9, Protein 45.5

PULLED CHICKEN SLOPPY JOES (SLOPPY CHICKENS)

Pulled Chicken Sloppy Joes (Sloppy Chickens) image

I'm showing you how to make what I like to call Sloppy Chickens, which are a cross between a pulled pork sandwich and a classic ground beef Sloppy Joe, except this chicken version is way easier than both of those. And don't let the name fool you, we're not going to need to pull any chicken, since as you'll see, it actually pulls itself. Garnish these with more green onion if desired.

Provided by Chef John

Time 1h50m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
4 cloves garlic, minced
½ large yellow onion, diced
1 tablespoon brown sugar, or to taste
2 teaspoons kosher salt, or to taste
1 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 pounds boneless, skinless chicken thighs
¾ cup ketchup
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
1 tablespoon hot sauce, or to taste
1 cup water
2 tablespoons thinly sliced green onions
½ cup diced jalapeno pepper
4 medium hamburger buns - split, toasted and buttered

Steps:

Add vegetable oil to a saucepan, and then add (in this order) garlic, yellow onion, brown sugar, kosher salt, black pepper, cayenne, chicken thighs, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce.
Place over high heat and wait until you can hear the garlic sizzling in the bottom of the pan, about 30 seconds. Let garlic sizzle for about 30 seconds before adding the water. Stir everything together and wait for the mixture to boil.
Reduce heat to medium-low and simmer, uncovered, until the chicken falls apart, about 1 1/2 hours.
Stir in the green onions and peppers and cook until the peppers just turn tender, 3 to 5 minutes more. Taste for seasoning.
Remove from heat and serve on toasted hamburger buns.

Nutrition Facts : Calories 846.6 calories, Carbohydrate 95.1 g, Cholesterol 140.1 mg, Fat 27.4 g, Fiber 5.1 g, Protein 52.5 g, SaturatedFat 6.9 g, Sodium 2629 mg, Sugar 14.9 g

SLOPPY CHICKEN - CROCK POT

Sloppy Chicken - Crock Pot image

Make and share this Sloppy Chicken - Crock Pot recipe from Food.com.

Provided by TishT

Categories Chicken

Time 8h10m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

6 cups cooked chicken, diced
2 cups celery, chopped
1 cup onion, chopped
1 -2 garlic clove, minced
1 cup green pepper, chopped
4 tablespoons butter
2 cups ketchup
2 cups water
2 tablespoons brown sugar
4 tablespoons vinegar
2 teaspoons dry mustard
1 teaspoon pepper
1 teaspoon salt

Steps:

Combine all ingredients in crock pot.
Cover and cook on low 8 hours.
Stir chicken until it shreds.
Pile into steak rolls and serve.

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