Monday, May 25, 2009

Crockpot Salsa Chicken

Crockpot meals are so great for Sundays or any day really. I love just dumping the ingredients in and getting such great results at the end. This recipe is from What's for Dinner and even though the combination of ingredients might seem weird go with it because it turns out great. The shredded chicken is taco-ish in flavor and is great over rice.

Crockpot Salsa Chicken

4 boneless, skinless chicken breasts (I used frozen)
1 cup salsa
1 packet taco seasoning
1 can cream of chicken soup
1/2 cup sour cream

Put chicken in crockpot; sprinkle taco meat over chicken. Mix salsa and cream of chicken soup; pour over the chicken. Cook on low for 6 -8 hours*. Shred chicken with 2 forks about 45 minutes before serving. Right before serving stir in sour cream and mix well. Serve over rice or in tortillas.

*Since I used frozen chicken I cooked it on high for 1 hour to thaw the chicken and then turned it down to low for about 5 or 6 hours.

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