Tuesday, September 23, 2014

#TastyTuesday - Slow Cooker Salsa Chicken

Kristina's salsa chicken, pre-shredding
I'm on deadline for ... well, a while, and that's a good thing. Deadlines mean contracts and contracts mean new books and new books is what this is all about! So today's Tasty Tuesday recipe is also a deadline dish - I love it because A) Yummo and B) I make too much and then have leftovers the next day (which means I don't have to think about cooking!).


Here we go: Kristina's Crock Pot Salsa Chicken.

Ingredients:

4 boneless, skinless chicken breasts - they can be frozen or thawed
1 cup salsa
1 can condensed cream of chicken soup - get Campbell's..in my opinion generic cream of chicken soup is...not good
1 packet taco seasoning - we like McCormick's, you can use whatever you prefer
1/2 cup sour cream - we like Daisy or Breakstones brand, again, your preference
6 -8 tortillas - my picky eaters prefer flour but corn is just as tasty

Directions:

Spray your crock pot with Pam so nothing sticks and then place the chicken in the bottom of the pot. Sprinkle the taco seasoning over the chicken and turn the pot on high. In a separate bowl combine the soup and salsa, mixing well. Pour this over the chicken and cook for four hours. Turn off the crock pot and shred the chicken using two forks and then stir in the sour cream. Spoon the chicken onto a tortilla, wrap it up and serve.

**NOTE: if you're not fond of tortillas, leave them off the recipe because this is just as good with or without the tortilla.