Slow Cooker Salsa Chicken
"This recipe can't get any better. It's amazingly simple, you most likely have all of the ingredients in your pantry. Serve this wrapped up in tortillas."
- Ready In:
- 4hrs 5mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 4 boneless skinless chicken breasts (frozen is fine)
- 1 cup salsa
- 10 1⁄2 ounces condensed cream of chicken soup
- 1 1⁄4 ounces taco seasoning
- 1⁄2 cup sour cream
- 6 tortillas
directions
- Place chicken in the bottom of your slow cooker.
- Sprinkle taco seasoning on chicken.
- In a bowl, combine soup and salsa. Pour over chicken.
- Cook on high 4 hours. When done, shred chicken with two forks and stir in sour cream.
- Serve on tortillas or as desired.
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Reviews
-
Update: Tonight I turned the leftovers of this dish into a buffalo chicken dip by adding creamed cheese, hot sauce and sauteed celery with a dash of blue cheese. Cooked it at 300F for about 20 minutes and served with nachos....it was a hit! 10/19/12 -This recipe got mixed reviews tonight. It was certainly simple to prepare and the taste was good. I think it was done at the three hour mark so I turned it to low but then I noticed it was awfully watery. So I took the chicken out, added a slurry of cornstarch and water and let that thicken while I shredded the chicken. Put the chicken back in and added the sour cream just before serving. I sauteed peppers and onions on the side and we added some cheddar cheese to each tortilla. I would say this recipe makes about 8-10 servings. I was in a hurry to get to hockey tonight so forgot to take a photo - sorry! Made for Fall PAC 2012. -
This was pretty good...at least in flavor. My main problem was that it was too soupy in consistency. It was good enough however to make again. Next time I will decrease the amount of cream soup. Made for PAC Spring 2013.
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