Holy moly, it’s been so long since I blogged here! I’ve been so busy lately and I haven’t really been trying new recipes to share with you. I do have a few now though, so I apologize if you keep coming here and seeing nothing new.
Today’s new recipe: salsa chicken. A moist and creamy shredded chicken recipe that’s super simple. Just drop a few ingredients into the crockpot and poof, you’ve got a great mixture to put on top of just about anything.
We ate our salsa chicken on top of some brown rice, but you could easily top baked potatoes instead. I also think it would be great to make shredded chicken nachos with any leftovers you have.
from Chef Mommy
1 pound boneless, skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
1. Mix soup, salsa and taco seasoning in the bottom of your crockpot. Sink chicken breasts into the mixture, covering completely. Cook on low for 5 – 6 hours depending on size of chicken breasts.
2. Remove chicken, shred and return to the crockpot. Add sour cream and mix well. Heat until everything is warmed through. Enjoy!