Crockpot Salsa Chicken
- 4 boneless skinless chicken breasts, frozen
- 1 envelope of taco seasoning
- 1 cup fresh salsa
- 1 can of cream of mushroom or cream of chicken soup
- 1/2 cup sour cream
I didn't have any fresh salsa in the fridge, so I just used what I had in a jar in the fridge. I think fresh would've made it better, so I'll make sure I make some up to use when I want to have this again. I used cream of mushroom soup, because we like mushrooms at our house, and I used reduced fat sour cream. I served it over steamed white rice, and I added corn and black beans to the rice because I thought it sounded good. I sprinkled some shredded colby jack over the top and added a spoonful of sour cream. Yum!