Friday, June 22, 2012
6-8 boneless, skinless chicken breasts
16 oz jar salsa
1 can cream of chicken (or mushroom)
1 packet taco seasoning
Mix salsa, cream of chicken and taco seasoning together. Spray crock-pot with Pam and add chicken. Pour sauce over frozen chicken and cook on low 8 hours. Shred with two forks and serve with soft tortillas, cheese, lettuce, and tomato.
These left-overs are great, which is why I add LOTS of chicken. For reheating, heat the chicken in the microwave and layer over tortilla chips placed on a cookie sheet. Top with cheddar and broil for a few minutes to melt the cheese. Oh, it is good.
My friend Becke' gave me this recipe and I've already made it twice. It's a crowd-pleaser and so fast, easy and packed with great flavor!