Sorry, no actual picture of the dish this time. Isn’t this crock pot adorable? This is what my first one looked like (found on Etsy). It was a good one. I tried the recipe below last week and it was a winner. Enjoy.
Ingredients:
- 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
- 1 package taco seasoning
- 1 cup sour cream
Directions:
Put chicken, soup, and salsa in 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 and top with cheese.
Bonus Chicken Enchilada Soup recipe for leftovers:
The next night I used the leftovers for a delicious soup. I started by sautéing garlic, onions, and bell pepper in a little butter and then add in leftover chicken and sauce. Thin with chicken stock and season if needed. Serve with fried tortilla strips. Yum!
