Crock Pot Mexican chicken

• 4 - Boneless/Skinless Chicken Breasts (You can make with any type of chicken you have available, breasts, thighs or legs or combination. I will say it works much better with de-boned meat, cause otherwise you’re fishing bones out of hot sauce. )
• 1 - can Cream of Mushroom Soup
• 1 - can Del Monte Petite Cut Diced Tomatoes with Jalapenos
• 1 - sm onion chopped
• 1/2 can of Milk
• Salt, Pepper and hot Sauce to your liking

Put the chicken in the bottom of the crock pot. Add all the rest of the ingredients. You don’t need to mix it up, it will mix itself, or if you think you need to go ahead and stir it.
Cook on low 4 - 6 hours. Serve with lots of rice or noodles of your choice.