1 lb chicken breasts
1 c salsa
1 can cream of mushroom soup
1/2 c sour cream
Put the chicken in the crockpot, pour the salsa and soup over it, stir it up a bit. Let simmer for 6 hours on low. When it’s done, remove from heat and stir in the sour cream.
Serve over brown rice with peas.
Notes: I cooked for 8 hours because I used frozen chicken, and I like to be able to fork shred my chicken, rather than serve it whole, which it does nicely when it's been cooked just a bit longer. I also had a thought after I ate it that this might be nice with Trader Joe's queso sauce added in at that end (with the sour cream). Their queso is smooth and just SLIGHTLY spicy. I happened to drop by TJ's and got some queso and used it for the leftovers. It's definitely being used the next time I make this!
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