Sunday, August 3, 2014

Creamy Salsa Chicken.

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.