Slow Cooker Salsa Chicken

Ingredients:

4 boneless, skinless chicken breasts 

1 cup salsa

1 (10 oz) can Cream of Chicken soup

1 packet taco seasoning

1/2 cup sour cream

Directions:

Spray the inside of your slow cooker with some nonstick cooking spray.

Or you can use one of those handy dandy slow cooker liners.

Whatever cranks your tractor.

 Place chicken breasts into the Crock Pot.

I'm using frozen chicken breasts this time.

Keep in mind, if you use fresh chicken breasts, you'll have to adjust your cooking time accordingly. 

 Some of my chicken breasts were on the small side. I probably could've added an extra one in there.

Sprinkle taco seasoning on chicken.

 In a bowl, combine cream of chicken soup with salsa.

Stir well.

 Pour mixture evenly over chicken.

 Cover and cook on low for 6-7 hours.

Time will vary based on how large your chicken breasts are and whether you are using fresh or frozen chicken breasts. 

Also, many newer crock pot models run at a higher temperature than older models.

So, if you have an older model, it may take up to 8 hours or a bit longer.

When chicken is ready, take chicken out and shred with two forks.

Or you can shred it right in the slow cooker.

I don't want to make your life more complicated, go with what is easiest for you.

 Put shredded chicken back in the pot.

Add in sour cream.

At this point you can turn off your slow cooker or put it on the "keep warm" setting.

Give it all a good stir and serve on warm soft tortilla shells.

Enjoy!