Tons of uses for this tasty Salsa Chicken that tastes like we just picked it up from our favorite Mexican Restaurant. It's a recipe I tried from www.chef-in-training.com; I used it for soft tacos the first night and made chicken nachos and quesadillas later in the week. The kids preferred eating the chicken by itself....that works, too! Jeremy suggested using it for enchiladas, so I'm sure we'll try something like that for the next go-round. Today, I'll be tossing all of these ingredients in a gallon-sized freezer bag to make the already easy prep even faster, getting ready for those busy weekday mornings that are approaching.
- Chicken Breasts
- 1 cup salsa (I ended up using the entire 16 oz. jar in my crock after watching it cook.)
- 1 package taco seasoning
- 1 can cream of chicken soup
- 1/2 cup sour cream (We do love some sour cream...so I'm overly generous with this!)
- Add chicken to slow cooker.
- Sprinkle taco seasoning over chicken.
- Mix salsa and cream of chicken in bowl; pour over chicken.
- Cook on low for 4.5-6 hours or until chicken is done.
- Shred chicken, return to crock, and stir in sour cream.
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