Crock Pot Salsa Chicken
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 package taco seasoning
- 1 can cream of mushroom soup
Five Stars!
It's Been a long journey to get to where I am. Sometimes it feels like I start and stop and start again. Revisiting things I have done, said I would do, know and haven't done. So to get out of this rut of starting and stopping again, I am revitalizing this blog and creating a Knowledgebase. A place to learn from my life experiments and remember what I set out to do. Building upon the knowledge I had before. Always learning and always improving
Saturday, December 5, 2009
Salsa Chicken
The counterpart to Chicken and corn chili would be salsa chicken. It is meant to be over rice but as soon as we tried it that way, we knew we had to try it in a tortilla. Ahhh, heaven!! This chicken is so very easy to make I just use the frozen breasts right out of the freezer it shreds so easy and tastes oh so good. DH believes this recipe to be just as good as his favorite hole in the wall mexican restaurant. The link to where I found it is here.
Crock Pot Salsa Chicken
Add chicken to crockpot. Cover with salsa taco mix and soup. Cook on low for 6 to 8 hours. Shred chicken and mix into sauce. Serve on warmed tortillas with cheese and sour cream, lettuce, tomato and olives if desired.
Five Stars!
Crock Pot Salsa Chicken
Five Stars!
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