Slow Cooker Salsa Chicken
by Heidi Boatwright
serves: 6
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Slow Cooker - shredded chicken rollups |
| Ingredients: |
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4 |
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boneless, skinless chicken breasts (frozen is fine) |
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1 cup |
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salsa |
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1 can |
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condensed cream of chicken soup |
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1 packet |
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taco seasoning |
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1/2 cup |
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sour cream |
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6 |
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tortillas |
| Directions: |
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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.
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