Winter just begs for easy one-pot and crock pot meals that can be ready when you get home. This Crockpot Salsa Chicken recipe can be altered to your tastes, made spicer or mild, and most of the ingredients can usually be found in your kitchen to make throwing this meal together anytime a snap.
1 pound boneless skinless chicken breasts
1 can cream of chicken or cream of mushroom soup
1 cup salsa
1 package taco seasoning
1 cup sour cream (can use nofat or light)
1 can of your favorite beans – pinto, black beans (optional)
Chopped onions, for topping or cook with other ingredients (optional)
Chopped green onions, for topping (optional)
Shredded cheese, for topping (optional)
Avacado, for topping (optional)
Cilantro, for topping (optional)
Lime wedges (optional)
Optional: Serve over rice (cook rice separately)
Put the chicken, soup, and salsa in your slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined. Serve over rice (if desired). Top with shredded cheese, avacado, cilantro, onions, hot sauce, lime wedges. Enjoy!