Thursday, October 24, 2013
Crock Pot Creamy Salsa Chicken
What You Need:
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa-spice(it up how you like it)
1 can corn-drained
1 package taco seasoning
1 cup sour cream
1/3 Cup Chopped Jalapenos (I used canned)
2 Tablespoons Lime Juice
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black
beans and green onions on top) serve with rice
What you Need to DO:
Spray crock-pot with non-stick cooking spray. Place chicken on bottom. Pour salsa, corn, jalapenos and lime juice on top. Cook on high for 4-5 hours or until chicken is tender. One chicken is tender, reduce to low (stir sour cream and cream soup together then pour on top and stir in -cook about 20 minutes Serve over rice. Top with a few dashes of hot sauce, chopped cilantro and fresh squeezed lime juice. Enjoy!
-Add a little cheddar cheese and sour cream for additional flavor.
-Not a fan of too much spice/heat, use a mild salsa and skip the jalapenos
and hot sauce.