Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh salsa
1 package taco seasoning
1 10.5 oz can cream of mushroom soup (condensed) or cream of chicken soup (I used 3 soup packets with 300 ml water)
½ cup reduced fat sour cream
Directions:
1. Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours.
2. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.
Recipe Source - Sing for Your Supper
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