Friday, January 23, 2009

Crockpot Salsa Chicken

This recipe was all the rave over on The Nest boards, so I figured I'd give it a try. Bonus is that you don't even have to think ahead since the recipe uses frozen chicken. Nice huh?

4 boneless, skinless chicken breasts, frozen - I used two HUGE ones
1 cup salsa - I used my favorite, Garden Fresh Salsa
1 package reduced sodium 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 together and then pour over the chicken. Cook on low for 6 to 8 hours. At this point after the chicken was cooked, I shredded it with a fork. Stir in sour cream until heated, then serve. We served it over some white rice.

I realize it doesn't look very appetizing, but it was delish! Leftovers were good too!

1 comment:

Taryn said...

I have seen several recipes for Crockpot salsa chicken lately. Weird. We just might have to give it a try (when we finally get a Crockpot, that is.)