Upon returning home it was back to the real world and back to cooking up some mighty fine eats. I tried this little gem of a meal which my whole family loved. We all gobbled it up after some serious traveling induced hunger. I hope you will give it a try..cause it is tasty!
|You will need a Slow Cooker/ Crock Pot, Chicken Breasts, Taco Seasoning, Cream of Mushroom Soup, Sour Cream, and Salsa.|
|Add the Salsa, Cream of Mushroom Soup, and Taco Seasoning to your Crock pot and mix it all together well.|
|Salt & Pepper your Chicken on both sides then nestle them into the spicy bath of goodness.|
|Set your Slow Cooker to Low and let it cook for 6 hours. Whenever I cook with the Crock Pot I think of that Ronco Rotisserie where they say "Set it and Forget it!" I just love my Crock Pot!|
|When the cooking time is up grab some tongs or a couple of forks and shred the Chicken. It will be so tender and luscious that it will shred very easily.|
|Mix in the Sour Cream..Oh yeah! This makes it so creamy and good!|
|Serve on top of some Rice with a bit of Shredded Cheese, Diced Avocado, and Cilantro. Or you can use it as a taco filling, or you can use it in a taco Salad, or...the possibilities are endless! Just make this cause it's crazy tasty!|
Mexican Salsa Crock Pot Chicken Recipe
Source: Chef Mommy & original Source: Fake Ginger
3 Chicken Breasts
1 Can Cream of Mushroom Soup (I used the Healthy Request one)
1 C Salsa
1-2 TBSP Taco Seasoning
1 C Sour Cream
Place the Salsa, Cream of Mushroom Soup, and Taco Seasoning in the bowl of your Slow Cooker and mix together well. Salt & Pepper both sides of your Chicken and nestle it in the Soup/Salsa mixture. Set the cooker to Low temperature and let cook for 6 hours or until the Chicken is tender.
When the cooking time is over shred the chicken in the Crock Pot with tongs or two forks. Mix in the Sour Cream and serve with Shredded Cheese, Cilantro, and Diced Avocado over Rice...or any way you want.