Next time I make it (and there will be a next time), I will use half the chicken and add a can of black beans and a can of corn to add some fiber. Otherwise...perfect.
Crockpot Salsa Chicken:
4 boneless, skinless chicken breasts
1 cup salsa
1 package taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
1/2 cup reduced fat sour cream
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours OR high for 3 to 4 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas. (Or just in a bowl or with a few tortilla chips if you're a bandster.)
8 comments:
Wow, Steph...That really sounds delicious. I have been trying to think of something new and saucy to do with chicken breasts and this would be something hubby would eat...of course he will coat his with cheese and sour cream on top!!! Thanks, I'm going to try it this weekend!!! :)
Sounds yummy!
yum!!! I'll try that this weekend for sure!
That looks great! I just emailed myself the recipe to try it sometime over the next week. Thanks for sharing!
Yummy! Thanks for sharing!
I have this perking up in my Crock pot this very minute. I added the corn and black beans like you suggested.
The recipe sounds quite yummy! I'll have to try it. I, too, am going to email it to myself to try.
Christine
www.phoenixrevolution.net
Yum this looks easy and quick!!
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