Crock Pot Success

I found this recipe on another blog and have to admit at first wasn't interested in it after reading the ingredients, let alone the title - Salsa Chicken - mixing salsa and cream of chicken soup!?! Apparently after review that's most people's first reaction but it has rave reviews. So I decided to go for it since it sounded easy, I had all the ingredients (plus some), and who doesn't love a crock pot meal.

At first it may not look appetizing (see photo 3), but let me assure you it is creamy and delicious! I was shockingly surprised as how moist and flavorful the chicken was and how easily it just fell apart with a fork to shred it. I added onions, mushrooms and black beans to mine since they were on hand and I wanted to use them before they started to turn bad. I served this over rice one night and with tortilla chips as my leftover lunch. It would be fabulous as an enchilada filling. Definitely a keeper!

Crockpot Salsa Chicken
Source: Cooking For Fun blog

• 4 boneless, skinless chicken breasts
• 1 cup salsa-Fresh
• 1 package taco seasoning
• 1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
• 1/2 cup reduced fat sour cream
  
  

  
  Add chicken to slow cooker. Sprinkle taco seasoning over chicken.
  

Mix salsa and soup (this was the part that looked a little iffy, but persevere! Its well worth it!); pour over chicken. Cook on low for 6 to 8 hours.

Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas. You can ever top with cheese or serve with tortilla chips too.

Note: Don't forget the sour cream, it's a game changer, I swear! I forgot to add it at first, it was still good but once I added the sour cream it was so much better!!!