Friday, January 1, 2010

Salsa Chicken

Salsa Chicken

1 lb chicken breast (boneless, skinless)
1 small jar salsa
1 package taco seasoning

Place chicken in crockpot, top with salsa and seasoning.  Cook 8-10 hours.  Shred.  Serve over rice or as a topping for a taco salad.

Creamy Chicken Soft Tacos
From 101 Things to do with a slow cooker

4 frozen boneless, skinless chicken breasts
1 jar (16 oz) salsa
1 c sour cream
6-8 flour tortillas

Place chicken in greased 3 1/2- 4 1/2 quart slow cooker. Pour salsa over the top.  Cover and cook on high heat 6-8 hours or on low head 10-12 hours.  Shred chicken by pulling apart with two forks.  During the last hour of cooking, stir in sour cream.  Makes 6-8 servings.
Fold chicken mix inside warm four tortillas with lettuce and grated cheddar cheese, if desired.

NOTE: try substituting cream cheese for the sour cream, yummy.
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