Tuesday, May 21, 2013

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of chicken soup (recipe calls for mushroom)
1/2 cup reduced fat sour cream

To prepare: Add salsa and soup to a gallon-sized freezer bag and mix. Sprinkle taco seasoning over chicken and place in bag. Freeze.

To serve: Thaw.  Cook in crockpot on low for 6 to 8 hours. Remove from heat. Remove chicken and stir in sour cream. Shred chicken and return to crockpot. Can be served over rice or on wraps.

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