Saturday, April 5, 2008
Crockpot Salsa Chicken
This was easy, done in less than 4 hours, and it tasted good
Slow-Cooker Salsa Chicken
4 boneless, skinless chicken breasts
1 cup salsa (I used a whole jar of Pace Pico de Gallo)
1/2 package taco seasoning
1 can cream of chicken soup (condensed)
1/2 cup reduced fat sour cream
1 can black beans, rinsed
A few handfuls of frozen corn
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Add black beans and corn
I stir it all together
Cook on high for about 3.5 hours and cut chicken to check for doneness.
Remove from heat and stir in sour cream.
The first night we ate this mix with these corn tamales we buy, that have no filling. They are just cornbread. We threw some shredded Mexican cheese on top of the salsa chicken mix
The second night DH ate the mix, with cheese again, on tortillas
I put tortilla chips in a bowl and poured the mixture on top, added cheese. It was like a Mexican chicken chili :)
I will be making this again!!