Every once in a while I come upon a new recipe that blows us away either in simplicity, taste, or both. This one had both so I thought it would be nice to share it. I kicked it up by using hot salsa and hot taco seasoning, and it was spicy. However, next time I'll be adding some hot sauce and red pepper flakes to it as well since we like things really hot!
4 frozen or unfrozen chicken breasts
1 cup of salsa (you choose the heat), blended (I don't like chunks of onion)
1 package of taco seasoning
1 can cream of chicken soup
1/2 cup sour cream
*red pepper flakes and hot sauce for extra heat
Add chicken to a slow cooker. Sprinkle taco seasoning over the chicken. Mix salsa, soup, and sour cream in a bowl, pour over the chicken.
Cook on low 6-8 hours. (The time depends on whether or not the chicken was frozen. Our was thawed and took just 6 hours). About a half an hour before serving, shred chicken with two forks. It should pretty much fall apart at this point! Incorporate shredded chicken into the sauce in the crockpot, let it cook for a half hour or more, and serve. We put it on flour tortillas with shredded monterey jack cheese. Yum!