Salsa Crock Pot ChickenUser Submitted Recipe
Serve with a mixed green salad.
Left overs are great for Tortilla Soup. Shred chicken and remaining salsa, beans, tomatoes and corn – freeze for later – add chicken broth when heating soup. Serve with nachos!"
4 boneless chicken breasts
1 package taco seasoning
1 jar salsa 16 oz.
1 can kidney beans 15 oz. drained
1 can Mexican style stewed tomatoes
1 can kernel corn 15 oz. drained
Crispy taco shells or flour tortillas
Shredded 4 Cheese Mexican
Sprinkle each chicken breast with taco seasoning - covering all sides of chicken. Place chicken breasts in crock-pot and cover with salsa, beans, tomatoes and corn.
Cook on HIGH for 5 hours. Take chicken from crock pot and shred with a fork. Fill crispy or soft shells with the chicken, adding more salsa on top from crock pot, cheese, sour cream and enjoy.