After hearing about Salsa Chicken for a few years now, I finally decided to give it a go on a particularly lazy Sunday.
This is a ridiculously easy and cheap entree to put together, which I appreciate a great deal. Unfortunately, though, we weren’t terribly pleased with the resulting dish. It was okay, but not great. I think it could use a lot of spicing up to make it better, and plan to tweak it in the future.
No pictures! Crockpot meals aren’t photogenic.
3-4 boneless, skinless chicken breasts
1 cup salsa
1 package taco seasoning
1 can cream of chicken soup
1/2 cup sour cream
Place chicken in slow cooker (use frozen or thawed). Sprinkle with taco seasoning and top with salsa and soup. Cook on low for 4 hours. Shred, mix, remove from heat, and add sour cream.
Serve over rice or in burritos/tacos/quesadillas/nachos.