Creamy Salsa Chicken
(Freezable and Crock-Pot)
1 pounds chicken breasts
1 (16 ounce) jar chunky salsa
1 (10 ounce) can of cream of chicken soup
Mix together salsa and chicken soup in a resealable gallon-sized freezer bag. Add chicken and zip closed.
When ready to eat, removed from freezer (if possible thaw in fridge for 24 hours), cook on high for 3-4 hours or low for 6-7 hours.
When finished cooking, shred the chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells or wrapped in a soft tortilla.
Garnish with cheese, sour cream, avocado, lettuce, tomatoes, and hot sauce.
Use the left over chicken the next day for lunch or dinner in enchiladas, or tortillas.
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