CrockPot Creamy Salsa Chicken
Ingredients
3 Pounds Boneless Skinless Chicken Breasts
1 Cup Salsa
1.25 Ounces Low Sodium Taco Seasoning Mix (Or Homemade Taco Seasoning Mix)
10.5 Ounces Canned Cream Of Mushroom Soup (Reduced Fat Preferred)
½ Cup Sour Cream
Directions
Add the chicken to a 6 quart or larger slow cooker.
Sprinkle the taco seasoning over the chicken.
Pour salsa and cream of mushroom soup (straight from the can) over the chicken and mix everything together to combine.
Cover and cook on LOW for 6 hours or 3 to 4 hours on HIGH.
Remove from heat and stir in the sour cream and shred the chicken right in the slow cooker.
Serve over cooked rice or in burritos if desired.
