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Slow Cooker Salsa Chicken
by Heidi Boatwright
serves: 6
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  Slow Cooker - shredded chicken rollups
Ingredients:
  4   boneless, skinless chicken breasts (frozen is fine)
  1 cup   salsa
  1 can   condensed cream of chicken soup
  1 packet   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. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.
Categories:
 
  • Crock Pot Cooking
  • Main Dishes
  • Poultry
  • Quick & Easy


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